Crepes with Ham, Asparagus and Gruyere Cheese
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 579 |
| pro | 37 g |
| total fat | 32 g |
| sat. fat | 18 g |
| carb | 36 g |
| fibre | 3 g |
| chol | 206 mg |
| sodium | 1,327 mg |
| % RDI: | - |
| calcium | 62 |
| iron | 24 |
| vit A | 44 |
| vit C | 17 |
| folate | 117 |
Fresh asparagus brings the taste of spring to these crepes. Choose thin stalks for easy rolling.
Ingredients
- 64 stalks asparagus, (about 3 lb/1.5 kg)
- Basic Bechamel Sauce
- Best Basic Crepes Recipe
- 16 thin slices Black Forest ham, (about 1 lb/500 g)
- 2 cups shredded Gruyere cheese or Swiss cheese
Preparation
Snap off tough ends of asparagus. In large saucepan of boiling water, cook asparagus for about 3 minutes or until tender-crisp. Drain and chill in cold water. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)
Spread 2 tbsp (25 mL) of the Bechamel Sauce on each crepe. Top each with 1 slice ham, 2 tbsp (25 mL) Gruyere cheese and 4 asparagus spears. Roll up snugly. Arrange in single layer in roasting pan. (Make-ahead: Cover rolls with plastic wrap and refrigerate for up to 2 hours; uncover to continue.)
Cover with foil; bake in 350°F (180°C) oven for about 45 minutes or until cheese is melted. Arrange 2 crepes on each plate. Drizzle with remaining sauce.
Spread 2 tbsp (25 mL) of the Bechamel Sauce on each crepe. Top each with 1 slice ham, 2 tbsp (25 mL) Gruyere cheese and 4 asparagus spears. Roll up snugly. Arrange in single layer in roasting pan. (Make-ahead: Cover rolls with plastic wrap and refrigerate for up to 2 hours; uncover to continue.)
Cover with foil; bake in 350°F (180°C) oven for about 45 minutes or until cheese is melted. Arrange 2 crepes on each plate. Drizzle with remaining sauce.
Source : Canadian Living Magazine: May 2008
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