Crepes with Ham, Asparagus and Gruyere Cheese
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Fresh asparagus brings the taste of spring to these crepes. Choose thin stalks for easy rolling.
Servings: 8
Ingredients:
Crepes with Ham, Asparagus and Gruyere Cheese
Photography by David Scott
| 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 | 1327 mg |
| % RDI: | - |
| calcium | 62% |
| iron | 24% |
| vit A | 44% |
| vit C | 17% |
| folate | 117% |
Suggested Recipes
-
64 stalks asparagus (about 3 lb/1.5 kg)
Basic Bechamel Sauce
Best Basic Crêpes
16 thin slices Black Forest ham (about 1 lb/500 g)
2 cups (500 mL) shredded Gruyere or Swiss
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.
Tags:
Breakfast and Brunch; Vegetables; Meat-Pork; Cheese/Other Dairy; Boil/Simmer; Bake; Make-Ahead; Mothers/Fathers Day;
Source
Canadian Living Magazine: May 2008
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