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Crêpes Stuffed with Ham, Cheese and Asparagus
2013-08-06
https://www.metro.ca/userfiles/image/recipes/crepes-asperges-jambon-fromage-3556.jpg
PT1H00M
PT30M
PT1H30M
In a large frying pan over medium-high heat, melt 2 Tbsp. (30 mL) butter . Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka.Place a slice of ham on each crêpe. Evenly divide cheese and vegetable mixture among crêpes, roll them up tightly and place in buttered 13 x 9 inch (34 x 22 cm) baking dish.In a large saucepan, melt remaining 3 Tbsp. (45 mL) butter. Whisk in flour and mustard. Gradually whisk in milk. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) Oka; stir until melted. Pepper to taste.Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Oka and Parmesan. Bake at 400 °F/200 °C, uncovered, for 30 minutes or until hot and lightly browned.
9
Féd. producteurs de lait du Québec
4
5
5
3
5 Tbsp. (75 mL) butter, divided
3 cups (750 mL) cut-up asparagus
2 cups (500 mL) sliced brown or white mushrooms
4 green onion, thinly sliced
1/4 tsp. (1 mL) dried thyme
1 tsp. (5 mL) lemon juice
pepper to taste
2 cups (500 mL) shredded Oka
18 thin slices cooked ham
3 Tbsp. (45 mL) all-purpose flour
1 tsp. (5 mL) Dijon mustard
1-1/2 cups (375 ml) milk
1/3 cup (80 mL) dry white wine
1/4 cup (60 mL) grated canadian parmesan
Crêpes Stuffed with Ham, Cheese and Asparagus
9
servings
1:00
Preparation
0:30
COOKING
1:30
TOTAL TIME
Ingredients
-
5 Tbsp.
(75 mL)butter, divided
-
3 cups
(750 mL)cut-up asparagus
-
2 cups
(500 mL)sliced brown or white mushrooms
-
4
green onion, thinly sliced
-
1/4 tsp.
(1 mL)dried thyme
-
1 tsp.
(5 mL)lemon juice
-
pepper to taste
-
2 cups
(500 mL)shredded Oka
-
18
thin slices cooked ham
-
3 Tbsp.
(45 mL)all-purpose flour
-
1 tsp.
(5 mL)Dijon mustard
-
1-1/2 cups
(375 ml)milk
-
1/3 cup
(80 mL)dry white wine
-
1/4 cup
(60 mL)grated canadian parmesan
Preparation
In a large frying pan over medium-high heat, melt 2 Tbsp. (30 mL) butter . Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka.
Place a slice of ham on each crêpe. Evenly divide cheese and vegetable mixture among crêpes, roll them up tightly and place in buttered 13 x 9 inch (34 x 22 cm) baking dish.
In a large saucepan, melt remaining 3 Tbsp. (45 mL) butter. Whisk in flour and mustard. Gradually whisk in milk. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) Oka; stir until melted. Pepper to taste.
Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Oka and Parmesan. Bake at 400 °F/200 °C, uncovered, for 30 minutes or until hot and lightly browned.
Source :
Féd. producteurs de lait du Québec
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