HomeOur recipesAsparagus

Stuffed crepes with ham and asparagus

Author: 5/15
Crêpes farcies au jambon et asperges
Preparation 15
Baking 8
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of flour
  • 375 ml (1 1/2 cup) of milk
  • Salt and pepper up to taste
  • 4 commercial Breton crepes
  • 1 package of 400 g of sliced ham
  • 16 cooked asparagus
  • 250 ml (1 cup) of grated Swiss cheese
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat oven at 400°F (205°C).
  • In a casserole, melt buttter at medium heat. Add flour and cook 1 minute. Pour milk and season. bring to a boil and whisk. Remove from fire.
  • Garnish crepes with ham and asparagus. Roll and lay into a cooking plate.
  • Coat with sauce and spread with cheese. Ove bake for 8 to 10 minutes.

Chef's notes