Recettes autour du fromage
Alpine Ham, Cheese & Asparagus Crepes
- Difficulty : -
- Preparation : 1 h
- Cooking : -
Author :
Dairy Farmers of Canada
If you don't have any Providence, you can use : Champfleury or La Rougette
Melt 2 tbsp (30 mL) of the butter in large fryinh pan over medium-high heat. Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, then salt and pepper to taste. Stir in 1 cup (250 mL) of cheese. Line each crêpe with one slice of ham. Divide cheese and vegetable mixture among crêpes, roll up tightly and place in buttered 13” x 9” (3.5 L) baking dish. Melt remaining 3 tbsp (45 mL) butter in large saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) of Providence cheese, stirring until melted. Salt and pepper to taste. Pour sauce over crêpes and sprinkle evenly with the remaining 1/2 cup (125 mL) Providence and the Parmesan cheese. Bake uncovered at 400 °F (200 °C) for 30 minutes or until hot and lightly browned.
- 2 cups (500 mL) shredded Providence cheese,
- 1/4 cup (50 mL) grated Canadian Parmesan
- 5 tbsp (75 mL) butter,
- 3 cups (750 mL) cut-up asparagus
- 2 cups (500 mL) sliced brown or white mushrooms
- 4 green onions, thinly sliced
- 1/4 tsp (1 mL) dried thyme leaves
- 1 tsp (5 mL) lemon juice
- 18 (6-inch/15-cm) crêpes
- 18 thin slices cooked ham
- 3 tbsp (45 mL) all purpose flour
- 1 tsp (5 mL) Dijon mustard
- 1-1/2 cups (375 mL) milk
- 1/3 cup (75 mL) dry white wine