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Asparagus
Swiss crepes with asparagus, ham and cheese
Author:
Les Cultures de chez nous
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Preparation
60
Baking
30
Portions
9
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Swiss crepes with asparagus, ham and cheese
From
Sep 28
to
Jan 01
Preparation
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.
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