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Swiss crepes with asparagus, ham and cheese

Author: Les Cultures de chez nous
Preparation 60
Baking 30
Portions 9
Freezing No


  • 75 ml (5 tablespoons) of butter
  • 750 ml (3 cups) of asparagus chopped into chunks
  • 500 ml (2 cups) of sliced white or brown mushrooms
  • 4 finely chopped green onions
  • 1 ml (1/4 teaspoon) of thyme leaves
  • 5 ml (1 teaspoon) of lemon juice
  • Salt and pepper
  • 500 ml (2 cups) of divided grated Swiss cheese
  • 18 crepes of (15 cm/6 inches)
  • 18 slices of thin cooked ham
  • 45 ml (3 tablespoons) of all-purpose flour
  • 5 ml (1 teaspoon) of Dijon's mustard
  • 375 ml (1 1/2 cup) of milk
  • 75 ml (1/3 cup) of white wine
  • 50 ml (1/4 cup) of grated Parmesan cheese
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  • Melt 30 ml (2 tablespoons) of butter in a large pan at medium-high heat. Brown asparagus, mushrooms, onions and thyme till it tenders and liquids evaporates. Add lemon juice, then salt and pepper up to taste. Add 250 ml (1 cup) of Swiss cheese.
  • Set ham slices over each crepe. Divide cheese and vegetables mixture over crepes, roll tightly and set in a buttered oven safe plate of 3,5 l (13 x 9 inches).
  • Melt remaining of butter (45 ml/3 tablespoons) in a casserole. Add flour and mustard. Slowly add milk. Cook until the mixture thicker. Remove from heat. Add wine and 125 ml (1/2 cup) of Swiss cheese. Stir until it melt. Salt and pepper up to taste.
  • Pour sauce over crepes and spread with remaining of Swiss and Parmesan cheese.
  • Oven bake at 400 °F (200 °C) uncovered for 30 minutes or till crepes are warm and lightly browned.

Chef's notes