Crepes with Ham, Asparagus and Gruyere Cheese

Crepes with Ham, Asparagus and Gruyere Cheese Author: Canadian Living Credits: Crepes with Ham, Asparagus and Gruyere Cheese

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

  • Portion size 8 servings

Ingredients

  • 64 stalks asparagus (about 3 lb/1.5 kg)
  • Basic Bechamel Sauce
  • Best Basic Crepes Recipe
  • 16 Black Forest ham (about 1 lb/500 g)
  • 2 cups shredded Gruyere cheese
  • 2 cups shredded Swiss cheese

Method

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 facts Per serving: about

  • Sodium 1327 mg
  • Protein 37 g
  • Calories 579.0
  • Total fat 32 g
  • Cholesterol 206 mg
  • Saturated fat 18 g
  • Total carbohydrate 36 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 117.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 62.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 44.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crepes with Ham, Asparagus and Gruyere Cheese