Fresh asparagus brings the taste of spring to these crepes. Choose thin stalks for easy rolling.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2008
Ingredients
Method
Snap off tough ends of asparagus. In large saucepan of boiling water, cook asparagus for about 3 minutes or until tender-crisp. Drain and chill in cold water. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)Spread 2 tbsp (25 mL) of the Bechamel Sauce on each crepe. Top each with 1 slice ham, 2 tbsp (25 mL) Gruyere cheese and 4 asparagus spears. Roll up snugly. Arrange in single layer in roasting pan. (Make-ahead: Cover rolls with plastic wrap and refrigerate for up to 2 hours; uncover to continue.)
Cover with foil; bake in 350°F (180°C) oven for about 45 minutes or until cheese is melted. Arrange 2 crepes on each plate. Drizzle with remaining sauce.
Nutritional facts Per serving: about
- Sodium 1327 mg
- Protein 37 g
- Calories 579.0
- Total fat 32 g
- Cholesterol 206 mg
- Saturated fat 18 g
- Total carbohydrate 36 g
%RDI
- Iron 24.0
- Folate 117.0
- Calcium 62.0
- Vitamin A 44.0
- Vitamin C 17.0
