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Crêpes Stuffed with Ham, Cheese and Asparagus https://www.metro.ca/userfiles/image/recipes/crepes-asperges-jambon-fromage-3556.jpg PT1H00M PT30M PT1H30M
In a large frying pan over medium-high heat, melt 2 Tbsp. (30 mL) butter . Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka.Place a slice of ham on each crêpe. Evenly divide cheese and vegetable mixture among crêpes, roll them up tightly and place in buttered 13 x 9 inch (34 x 22 cm) baking dish.In a large saucepan, melt remaining 3 Tbsp. (45 mL) butter. Whisk in flour and mustard. Gradually whisk in milk. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) Oka; stir until melted. Pepper to taste.Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Oka and Parmesan. Bake at 400 °F/200 °C, uncovered, for 30 minutes or until hot and lightly browned.
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5 Tbsp. (75 mL) butter, divided 3 cups (750 mL) cut-up asparagus 2 cups (500 mL) sliced brown or white mushrooms 4 green onion, thinly sliced 1/4 tsp. (1 mL) dried thyme 1 tsp. (5 mL) lemon juice pepper to taste 2 cups (500 mL) shredded Oka 18 thin slices cooked ham 3 Tbsp. (45 mL) all-purpose flour 1 tsp. (5 mL) Dijon mustard 1-1/2 cups (375 ml) milk 1/3 cup (80 mL) dry white wine 1/4 cup (60 mL) grated canadian parmesan
Crêpes Stuffed with Ham, Cheese and Asparagus

Crêpes Stuffed with Ham, Cheese and Asparagus

Rate this recipe
4 Votes
9
servings
1:00
Preparation
0:30
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 Tbsp.
    (75 mL)
    butter, divided
  • 3 cups
    (750 mL)
    cut-up asparagus
  • 2 cups
    (500 mL)
    sliced brown or white mushrooms
  • 4
    green onion, thinly sliced
  • 1/4 tsp.
    (1 mL)
    dried thyme
  • 1 tsp.
    (5 mL)
    lemon juice

  • pepper to taste
  • 2 cups
    (500 mL)
    shredded Oka
  • 18
    thin slices cooked ham
  • 3 Tbsp.
    (45 mL)
    all-purpose flour
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1-1/2 cups
    (375 ml)
    milk
  • 1/3 cup
    (80 mL)
    dry white wine
  • 1/4 cup
    (60 mL)
    grated canadian parmesan
Imprimer ma sélection

Preparation

In a large frying pan over medium-high heat, melt 2 Tbsp. (30 mL) butter . Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka.

Place a slice of ham on each crêpe. Evenly divide cheese and vegetable mixture among crêpes, roll them up tightly and place in buttered 13 x 9 inch (34 x 22 cm) baking dish.

In a large saucepan, melt remaining 3 Tbsp. (45 mL) butter. Whisk in flour and mustard. Gradually whisk in milk. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) Oka; stir until melted. Pepper to taste.

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

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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