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Le Douanier Alpine Ham, Cheese & Asparagus Crêpes https://www.metro.ca/userfiles/image/recipes/crepes-asperges-jambon-fromage-douanier-4135.jpg PT30M PT30M PT1H00M
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.
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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
Le Douanier Alpine Ham, Cheese & Asparagus Crêpes

Le Douanier Alpine Ham, Cheese & Asparagus Crêpes

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 Tbsp.
    (75 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 3 cups
    (750 mL)
    cut-up asparagus
  • 2 cups
    (500 mL)
    sliced brown or white mushrooms
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  • 4
    green onions, thinly sliced
  • 1/4 tsp.
    (1 mL)
    dried thyme leaves
  • 1 tsp.
    (5 mL)
    lemon juice
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  • Salt and pepper to taste
  • 2 cups
    (500 mL)
    shredded canadian le douanier cheese, divided
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    DELI SLICED, 2.64/100 g


    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    AGED 24 MONTHS, DELI CUT, $2.84/100 g


    IRRESISTIBLES ORGANIC CHEESE

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    $5.49 ea.

    200 g SELECTED VARIETIES



  • 18 (6 inch/15 cm) crêpes
  • 18
    cooked ham
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  • 3 Tbsp.
    (45 mL)
    all purpose flour
  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 1/2 cups
    (125 mL)
    milk
  • 1/3 cup
    (80 mL)
    dry white wine
  • 1/4 cup
    (60 mL)
    grated canadian parmesan
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Imprimer ma sélection

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

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