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Crepes with Ham, Asparagus and Gruyere Cheese

By The Canadian Living Test Kitchen

Tested till perfect

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Crepes with Ham, Asparagus and Gruyere Cheese

This recipe makes 8 servings

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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

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.

Source : Canadian Living Magazine: May 2008

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