Tested till perfect Crepes with Ham, Asparagus and Gruyere Cheese

Crepes with Ham, Asparagus and Gruyere Cheese

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 64 stalks 64stalksasparagus, (about 3 lb/1.5 kg)
  • Basic Bechamel Sauce
  • Best Basic Crepes Recipe
  • 16 16thin slices Black Forest ham, (about 1 lb/500 g)
  • 2 cups 2cupsshredded Gruyere cheese or Swiss cheese
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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.

Nutritional Information Per serving: about

cal 579 pro 37g total fat 32g sat. fat 18g
carb 36g fibre 3g chol 206mg sodium 1,327mg

% RDI:

calcium 62 iron 24 vit A 44 vit C 17
folate 117
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