Brie, Ham and Asparagus Crêpes
These crêpes make a savoury brunch or dinner entrée. Instead of Black Forest ham, you could use paper-thin slices of cured ham, such as prosciutto or Westphalian.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 407 |
| pro | 23 g |
| total fat | 25 g |
| sat. fat | 15 g |
| carb | 23 g |
| fibre | 2 g |
| sodium | 903 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 16% |
| vit A | 28% |
| vit C | 17% |
| folate | 85% |
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12 slices shaved Black Forest ham (about 6 oz/175 g)
12 Crêpes
36 asparagus spears, cooked
8 oz (250 g) brie cheese, cut in 12 slices
2 tbsp (25 mL) butter, melted
2 tbsp (25 mL) chopped fresh chives
Preparation:
Place slice of ham in centre of each crêpe; top with 3 asparagus spears, then slice of cheese. Roll up.
Place in greased 13- x 9-inch (3 L) glass baking dish. Brush with butter; sprinkle with chives. Cover and bake in 350°F (180°C) oven for 12 to 15 minutes or until heated through.
Source
Mealtimes Made Easy: 2001
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