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• 5 tbsp (75 mL) butter, divided
• 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
• 2 cups (500 mL) shredded Canadian Swiss* cheese, divided
• 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
• 1/4 cup (50 mL) grated Canadian Parmesan

Preparation:

Melt 2 tbsp (30 mL) of the butter in large frypan 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 Canadian Swiss cheese. Line each crêpe with 1 ham slice. Divide cheese and vegetable mixture among crêpes, roll up tightly and place in buttered 13 x 9-inch (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 the Canadian Swiss cheese; stir until melted. Salt and pepper to taste. Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Canadian Swiss and Parmesan cheeses.

Bake in 400 °F (200 °C) oven, uncovered, for 30 minutes or until hot and lightly browned.

Notes

Make up recipe, cover and refrigerate for up to 1 day before serving. Increase baking time to 45 minutes.

You’ve got a choice: *For a change of taste use Canadian Cheddar or Oka.

Nutritional information

Nutritional Analysis for 1 serving:
Energy: 420 kcal / 1760 kJ
Protein: 25 g
Carbohydrate: 19 g
Fat: 27 g
Calcium: 391 mg (36 % Recommended Daily Intake)