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Crepes filled with ham, Emmenthal cheese and asparagus
Crepes filled with ham, Emmenthal cheese and asparagus Crepes filled with ham, Emmenthal cheese and asparagus

Crepes filled with ham, emmenthal cheese and asparagus

Filed under: Breakfast, Brunch, Comfort food, Dinner, Entertaining



preparation time

00:10 10min

00:10 10min

00:10 10min

00:15 15min


Cooking time

00:10 10min

00:20 20min

00:20 20min

00:20 20min



If you're staying home this weekend but your taste buds want to travel, try these Euro-style crêpes stuffed with ham and emmenthal!

ingredients

  • 6 stalks asparagus, blanched and chilled
  • 2 Breton-style crêpes (large)
  • 150 g Emmental cheese, grated
  • 1 pack (175 g) Shaved Table d'Hôte Cooked Ham

Bechamel sauce :

  • 25 ml (2 tablespoon) butter
  • 25 ml (2 tablespoon) all-purpose flour
  • 250 ml (1 cup) cold milk
  • to taste nutmeg, freshly ground
  • 12 stalks asparagus, blanched and chilled
  • 4 Breton-style crêpes (large)
  • 300 g Emmental cheese, grated
  • 2 packs (350 g) Shaved Table d'Hôte Cooked Ham

Bechamel sauce :

  • 50 ml (4 tablespoon) butter
  • 50 ml (4 tablespoon) all-purpose flour
  • 500 ml (2 cups) cold milk
  • to taste nutmeg, freshly ground
  • 18 stalks asparagus, blanched and chilled
  • 6 Breton-style crêpes (large)
  • 450 g Emmental cheese, grated
  • 3 packs (525 g) Shaved Table d'Hôte Cooked Ham

Bechamel sauce :

  • 75 ml (1/3 cup) butter
  • 75 ml (1/3 cup) all-purpose flour
  • 750 ml (3 cups) cold milk
  • to taste nutmeg, freshly ground
  • 24 stalks asparagus, blanched and chilled
  • 8 Breton-style crêpes (large)
  • 600 g Emmental cheese, grated
  • 4 packs (700 g) Shaved Table d'Hôte Cooked Ham

Bechamel sauce :

  • 100 ml butter
  • 100 ml all-purpose flour
  • 1000 ml (4 cups) cold milk
  • to taste nutmeg, freshly ground
  • 2 x 175 g packages Olymel Shaved Table d'Hôte Cooked Ham
  • 4 large Breton-style crêpes (or 8 medium-sized)
  • 300 g Emmental cheese, grated
  • 12 stalks asparagus, blanched and chilled

Béchamel sauce:

  • 4 tablespoons (50 mL) butter
  • 4 tablespoons (50 mL) flour
  • 2 cups cold milk
  • Nutmeg, freshly grated
  • Salt and pepper

instructions

  1. Melt butter in a pan, add flour, and cook for a minute before whisking in the milk. Add salt and pepper to taste. Bring to a boil and cook for two minutes, stirring.
  2. Spread crêpes with ham, half the cheese and the asparagus. Roll up the crêpes.
  3. Place crêpes in a buttered ovenproof dish, pour over half the béchamel sauce, and cover with remaining grated cheese. Cook at 375˚F (190˚C) for 15 minutes.