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Le Douanier Alpine Ham, Cheese & Asparagus Crêpes 2013-08-06 https://www.metro.ca/userfiles/image/recipes/crepes-asperges-jambon-fromage-douanier-4135.jpg PT30M PT30M PT1H00M

Melt 2 Tbsp. (30 mL) of the butter in large frypan over medium-high heat. Sauté asparagus, mushrooms, onions and thyme until tender and any liquid has evaporated. Add lemon juice, then salt and pepper to taste. Stir in 1 cup (250 mL) of the Le Douanier. Line each crêpe with 1 ham slice. Divide cheese and vegetable mixture among crêpes, roll up tightly and place in buttered 13 x 9-inch (3.5 L) baking dish.Melt remaining 3 Tbsp. (45 mL) butter in large saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) of Le Douanier; stir until melted. Salt and pepper to taste.Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Le Douanier and Parmesan cheeses. Bake in 200°C/400°F oven, uncovered, for 30 minutes or until hot and lightly browned.

9 Metro / Photo: Producteurs Laitier du Canada

5 1 5 5

5 Tbsp. (75 mL) butter 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 leaves 1 tsp. (5 mL) lemon juice Salt and pepper to taste 2 cups (500 mL) shredded canadian le douanier cheese, divided 18 (6 inch/15 cm) crêpes 18 cooked ham 3 Tbsp. (45 mL) all purpose flour 1 tsp. (5 mL) Dijon mustard 1/2 cups (125 mL) milk 1/3 cup (80 mL) dry white wine 1/4 cup (60 mL) grated canadian parmesan

Le Douanier Alpine Ham, Cheese & Asparagus Crêpes

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servings

0:30

Preparation

0:30

COOKING

1:00

TOTAL TIME

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Ingredients

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5 Tbsp.
(75 mL)
butter

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3 cups
(750 mL)
cut-up asparagus

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Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

2 cups
(500 mL)
sliced brown or white mushrooms

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RAPINI PRODUCT OF U.S.A. BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS OR BROCCOLI CROWNS

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4

green onion, thinly sliced

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1/4 tsp.
(1 mL)
dried thyme leaves

1 tsp.
(5 mL)
lemon juice

Salt and pepper to taste

2 cups
(500 mL)
shredded canadian le douanier cheese, divided

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18 (6 inch/15 cm) crêpes

18

cooked ham

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3 Tbsp.
(45 mL)
all purpose flour

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1 tsp.
(5 mL)
Dijon mustard

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1/2 cups
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milk

1/3 cup
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dry white wine

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1/4 cup
(60 mL)
grated canadian parmesan

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Preparation

Melt remaining 3 Tbsp. (45 mL) butter in large saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) of Le Douanier; stir until melted. Salt and pepper to taste.

Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Le Douanier and Parmesan cheeses. Bake in 200°C/400°F oven, uncovered, for 30 minutes or until hot and lightly browned.

Source : Metro / Photo: Producteurs Laitier du Canada

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