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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
1 Vote
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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    GAY LEA SPREADABLES BUTTER

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    $3.99 ea.

    227 g SELECTED VARIETIES


  • 3 cups
    (750 mL)
    cut-up asparagus
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    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF PERU, No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE 8.80/kg


  • 2 cups
    (500 mL)
    sliced brown or white mushrooms
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    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    $3.49 ea.

    227 g PRODUCT OF ONTARIO


  • 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
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    JENSEN CURDS

    JENSEN CURDS

    $2.19 /100g

    9.93/lb SELECTED VARIETIES


    BALDERSON CHEDDAR CHEESE

    BALDERSON CHEDDAR CHEESE

    $6.99 ea.

    280 g SELECTED VARIETIES


    SELECTION CREAM CHEESE

    SELECTION CREAM CHEESE

    $3.49 ea.

    227 - 250 g, SELECTED VARIETIES



  • 18 (6 inch/15 cm) crêpes
  • 18
    cooked ham
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    IRRESISTIBLES ARTISAN HARDWOOD SMOKED HAM OR PORK LOIN

    IRRESISTIBLES ARTISAN HARDWOOD SMOKED HAM OR PORK LOIN

    $10.99 /lb

    DELI SLICED, 2.42/100 g


    IRRESISTIBLES ARTISAN SLICED CHICKEN, HAM OR TURKEY

    IRRESISTIBLES ARTISAN SLICED CHICKEN, HAM OR TURKEY

    $5.00 ea.

    GLUTEN FREE, 200 G


    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM

    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM

    $8.99 /lb

    DELI SLICED, 1.98/100 g


  • 3 Tbsp.
    (45 mL)
    all purpose flour
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1/2 cups
    (125 mL)
    milk
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    SAVE $1.00
    NATREL ORGANIC MILK

    NATREL ORGANIC MILK

    $8.99 ea.

    4 L SELECTED VARIETIES


  • 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

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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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