• 75 ml (5 tbsp.) of butter, divided
  • 750 ml (3 cups) asparagus, in pieces
  • 500 ml (2 cups) sliced brown or white mushrooms
  • 4 finely chopped green onions
  • 1 ml (1/4 tsp.) dried thyme leaves
  • 5 ml (tsp.) lemon juice
  • Salt and pepper
  • 500 ml (2 cups) grated Swiss cheese, divided
  • 18 crepes (15 cm/ 6 in)
  • 18 thin slices of cooked ham
  • 45 ml (3 tbsp.) all-purpose flour
  • 5 ml (1 tsp.) Dijon mustard
  • 375 ml (1 1/2 cups) milk
  • 75 ml (1/3 cup) white wine
  • 50 ml (1/4 cup) grated parmesan cheese
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  • Melt 30 ml (2 tbsp.) of butter in a large pan over medium-high heat. Brown the asparagus, mushrooms, onions and thyme until they are tender and all the liquid has evaporated. Add the lemon juice and salt and pepper to taste. Mix in 250 ml (1 cup) of Swiss cheese. Place a slice of cooked ham on each crepe. Spread the cheese and vegetable mixture on the crepes, roll them firmly and place them in a 3.51 (13 x 9) buttered oven dish.
  • Melt the rest of the butter (45 ml / 3 tbsp) in a pan. Blend in the flour and mustard. Gradually blend in the milk and cook until the mixture has thickened. Remove from heat; add the wine and 125 ml (1/2 cup) of Swiss cheese, stirring until it has melted. Salt and pepper to taste. Pour the sauce over the crepes and sprinkle with the remainder of the Swiss cheese 125 ml (1/2 cup) and the parmesan. Bake uncovered in the oven at 200°C (400°F) for 30 minutes or until the crepes are hot and light golden brown.

Chef's notes