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.
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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