Crêpes with Ham, Asparagus and Gruyère Cheese

Tested Till Perfect

Fresh asparagus brings the taste of spring to these crêpes. Choose thin stalks for easy rolling.

Servings: 8

Ingredients:

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%

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 Béchamel Sauce on each crêpe. Top each with 1 slice ham, 2 tbsp (25 mL) Gruyère 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 crêpes on each plate. Drizzle with remaining sauce.

Source

Canadian Living Magazine: May 2008





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