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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.
9
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
1 Vote
9
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 Tbsp.
    (75 mL)
    butter
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    SELECTED VARIETIES

  • 3 cups
    (750 mL)
    cut-up asparagus
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    Asparagus PRODUCT OF PERU, No. 1 GRADE, 2.99/lb, 6.59/kg Avocados 5 PK, PRODUCT OF MEXICO, 2.99 EA. Sweet Corn 4 PK, PRODUCT OF U.S.A., No. 1 GRADE, 2.99 EA.

    Asparagus PRODUCT OF PERU, No. 1 GRADE, 2.99/lb, 6.59/kg Avocados 5 PK, PRODUCT OF MEXICO, 2.99 EA. Sweet Corn 4 PK, PRODUCT OF U.S.A., No. 1 GRADE, 2.99 EA.

    $2.99 ea. or /lb

  • 2 cups
    (500 mL)
    sliced brown or white mushrooms
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    227 g PRODUCT OF ONTARIO

  • 4
    green onions, thinly sliced
  • 1/4 tsp.
    (1 mL)
    dried thyme leaves
  • 1 tsp.
    (5 mL)
    lemon juice
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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • Salt and pepper to taste
  • 2 cups
    (500 mL)
    shredded canadian le douanier cheese, divided
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    SELECTION CHEESE SLICES

    SELECTION CHEESE SLICES

    $4.49 ea.

    450 g SELECTED VARIETIES

    SAVE UP TO $2.00
    PHILADELPHIA CREAM CHEESE

    PHILADELPHIA CREAM CHEESE

    $2.99 ea.

    227 - 250 g SELECTED VARIETIES

    AGROPUR IMPORT COLLECTION BRIE, STILTON, CAMEMBERT, COMTÉ CHEESE OR RUSTIC LIGHT, CAMEMBERT OR MANCHAREAL QUESO MANCHEGO

    AGROPUR IMPORT COLLECTION BRIE, STILTON, CAMEMBERT, COMTÉ CHEESE OR RUSTIC LIGHT, CAMEMBERT OR MANCHAREAL QUESO MANCHEGO

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    150 - 250 g

    AGROPUR SIGNATURE OKA OR SAINT-PAULIN CHEESE

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    190 g SELECTED VARIETIES


  • 18 (6 inch/15 cm) crêpes
  • 18
    cooked ham
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    200 g

    PREMIÈRE MOISSON BLACK FOREST OR PARISIAN HAM

    PREMIÈRE MOISSON BLACK FOREST OR PARISIAN HAM

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    DELI SLICED 12.20/lb

  • 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
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

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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