Alpine Ham, Cheese and Asparagus Crepes
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Alpine Ham, Cheese and Asparagus Crepes
- Preparation time: 30 mins
- Cook time : 30 mins
Ingredients
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1/3 cup (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
2 cups (500 mL) shredded Canadian Swiss cheese
18 (6-inch/15-cm) crepes
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 (75 mL) dry white wine
1/4 cup (60 mL) grated Canadian Parmesan
Preparation
Melt 2 tbsp (30 mL) of the butter in large frypan over medium-high heat. Saute 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 Canadian Swiss cheese. Line each crepe with 1 ham slice. Divide cheese and vegetable mixture among crepes, roll up tightly and place in buttered 13 x 9-inch (33 x 23 cm) 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 the Canadian Swiss cheese; stir until melted. Salt and pepper to taste. Pour sauce over crepes and sprinkle evenly with remaining 1/2 cup (125 mL) Canadian Swiss and Parmesan cheeses.
Bake in 400ºF (200ºC) oven, uncovered, for 30 minutes or until hot and lightly browned.
Makes 18 crepes.
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 the Canadian Swiss cheese; stir until melted. Salt and pepper to taste. Pour sauce over crepes and sprinkle evenly with remaining 1/2 cup (125 mL) Canadian Swiss and Parmesan cheeses.
Bake in 400ºF (200ºC) oven, uncovered, for 30 minutes or until hot and lightly browned.
Makes 18 crepes.
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