Ham, Cheese and Asparagus Crepes

Recipe Type: 
Number of Servings: 
Preparation time: 
655 kcal
32 g
710 mg
Vitamin D: 
1.98 IU
% Ca recommended daily intake: 

This recipe was developed by Helen Bishop MacDonald, Chair of the Dietitians of Canada. Tip: Crêpes can be made at home or bought. If making your own, be sure the pan is hot enough before adding the batter; drops of water should dance across the pan.


  45 ml
750 ml
2 cups
200 g
1/4 tsp
 1 tsp
500 ml
3 cups cut-up asparagus
sliced brown or white mushrooms 
4 green onions, thinly sliced
dried thyme leaves
lemon juice
salt and pepper
shredded Swiss cheese divided

45 ml
1 tsp
375 ml
75 ml
50 ml
18 crêpes (6-inch/15 cm)
8 thin slices cooked ham
all-purpose flour
dijon mustard
dry white wine
grated Parmesan cheese


1 Preheat oven to 400F (200C)
13-x 9-inch (3.5 l) baking dish, buttered
2 Melt 2 tablespoons (30 ml) of the butter in a large nonstick skillet over medium-high heat. Sauté asparagus, mushrooms, onions and thyme until tender, and any liquid has evaporated Add lemon juice, then salt and pepper to taste. Stir in 1 cup (250 ml) of the Swiss cheese.
3 Line each crêpe with 1 ham slice. Divide the cheese and vegetable mixture among the crêpes, roll each up tightlly and place in prepared baking dish.
4 Melt the remaining 3 tablespoons (45 ml) of butter in a large saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
5 Remove from heat. Add wine and 1/2 cup (125 ml) of the Swiss cheese; stir until melted. Salt and pepper to taste.
6 Pour sauce over crêpes and sprinkle evenly with the remaining 1/2 cup (125 ml) of Swiss and the Parmesan cheese. Bake uncovered in preheated oven for 30 minutes, or until hot and lightly browned.
Key Nutrients: