Le Douanier Alpine Ham, Cheese & Asparagus Crêpes

Le Douanier Alpine Ham, Cheese & Asparagus Crêpes
  • 9 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time

Ingredients

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  • 5 Tbsp.
    (75 mL)

    butter

  • 3 cups
    (750 mL)

    cut-up asparagus

  • 2 cups
    (500 mL)

    sliced brown or white mushrooms

  • 4

    green onions, thinly sliced

  • 1/4 tsp.
    (1 mL)

    dried thyme leaves

  • 1 tsp.
    (5 mL)

    lemon juice

  • Salt and pepper to taste

  • 2 cups
    (500 mL)

    shredded canadian le douanier cheese, divided

  • 18 (6 inch/15 cm) crêpes

  • 18

    cooked ham

  • 3 Tbsp.
    (45 mL)

    all purpose flour

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1/2 cups
    (125 mL)

    milk

  • 1/3 cup
    (80 mL)

    dry white wine

  • 1/4 cup
    (60 mL)

    grated canadian parmesan

Preparation

Melt 2 Tbsp. (30 mL) of the butter in large frypan over medium-high heat. Sauté asparagus, mushrooms, onions and thyme until tender and any liquid has evaporated. Add lemon juice, then salt and pepper to taste. Stir in 1 cup (250 mL) of the Le Douanier. Line each crêpe with 1 ham slice. Divide cheese and vegetable mixture among crêpes, roll up tightly and place in buttered 13 x 9-inch (3.5 L) baking dish.

Melt remaining 3 Tbsp. (45 mL) butter in large saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) of Le Douanier; stir until melted. Salt and pepper to taste.

Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Le Douanier and Parmesan cheeses. Bake in 200°C/400°F oven, uncovered, for 30 minutes or until hot and lightly browned.

Source: Metro / Photo: Producteurs Laitier du Canada