Alpine Ham, Cheese & Asparagus Crepes Courtesy Of: The Dairy Farmers of Canada Alpine Ham, Cheese & Asparagus Crepes 18 crepes 75 mL or 5 Tbsp Butter, divided 750 mL or 3 cups Asparagus, cut up 500 mL or 2 cups Brown or white mushrooms, sliced 4 Green onions, thinly sliced 1 mL or 1/4 tsp Dried thyme leaves 5 mL or 1 tsp Lemon juice 500 mL or 2 cups Canadian Swiss cheese, shredded, divided 18 Crepes, (15 cm/6 inch) 18 Sysco Block & Barrel Cooked Ham, thin slices 45 mL or 3 Tbsp All purpose flour 5 mL or 1tsp Dijon mustard 375 mL or 1 1/2 cups Milk 75 mL or 1/3 cup Dry white wine 50 mL or 1/4 cup Grated Canadian Parmesan cheese Melt 2 Tbsp (30 mL) of the butter in large frypan over medium-high heat. Saute asparagus, mushrooms, onions and thyme until tender and any liquid has evaporated. Add lemon juice, then salt and pepper to taste. Stir in one cup (250 mL) of the swiss cheese. Line each crepe with one ham slice. Divide cheese and vegetable mixture among crepes, roll up tightly and place in buttered 13 x 9 inch (2.5 L) 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 swiss cheese; stir until melted. Salt and pepper to taste. Pour sauce over crepes and sprinkle evenly with remaining 1/2 cup (125 mL) swiss and parmesan cheese. Bake in 400 degree F (200 degree C) oven, uncovered for 30 minutes or until hot and lightly browned. (May be prepared up to one day before serving, cover and refrigerate. After refrigeration increase baking time to 45 minutes.)