Stuffed crêpes with ham and asparagus

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Morning, noon or night, this crêpe recipe is delicious anytime.

30 min
15 min
4 serving(s)


  • 2 x 175 g of Lafleur Authentique shaved ham
  • 8 crepes
  • 600 ml béchamel sauce
  • 300 g grated “St. Guillaume” Emmenthal cheese
  • 12 precooked or frozen (to be thawed) asparagus

Béchamel sauce

  • 60 ml (¼ cup) butter
  • 60 ml (¼ cup) all-purpose flour
  • 500 ml (2 cups) cold milk
  • Grated nutmeg
  • Salt and pepper to taste


  • 300 ml (1¼ cups) milk
  • 2 eggs
  • 180 ml (¾ cup) all-purpose flour or whole wheat flour
  • 15 ml (1 tbsp.) melted butter
  • 2 pinches of salt
  • 1 pinch of sugar


  1. 1.

    In a bowl, mix all of the ingredients with a whisk until the batter is uniformly smooth.In a non-stick 18-cm (7-in.) pan, lightly brushed with melted butter, make 8 crepes (one at a time) to a golden brown on each side.

  2. 2.

    Cover the crepes with aluminum foil to prevent them from drying out.

Béchamel sauce

  1. 1.

    In a saucepan, melt the butter, add the flour, and cook for one minute.

  2. 2.

    Blend in the cold milk thoroughly using a whisk. Season with nutmeg, salt and pepper.

  3. 3.

    Bring to a boil while stirring with a whisk and cook for two minutes.

Stuffing the crepes

  1. 1.

    Distribute the ham, half the cheese and the asparagus evenly on the crepes, and roll.

  2. 2.

    Place the crepes on a baking dish, top with half the béchamel sauce and sprinkle on the remainder of the cheese.

  3. 3.

    Cook at 190°C (375°F) for 15 minutes.

  4. 4.

    Heat the remainder of the béchamel sauce and serve with the crepes.

  5. 5.

    Serve with a mesclun salad and salad dressing.

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