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Prosciutto Cotto and Asparagus Crespelle
Main dishes

Prosciutto Cotto and Asparagus Crespelle

Prosciutto Cotto and Asparagus Crespelle

Local Quebec asparagus pop up pretty much just in time for the first terrasse get-togethers, Mother’s Day, and many other good reasons to rally your peeps and dig in to a true classic. The timeless ham-cheese-asparagus trio gives irresistible charm to these crespelle, thin Italian crêpes, generally served up with an infinite variety of savoury garnishes. Whip up this dish for your next springtime brunch, lunch, or dinner, and watch everyone come together.

Preparation 10 min
Cooking time 15 min
Portions 8 - 10

Refrigeration: 15–30 minutes

Ingredients

FOR THE CRÊPES

FOR THE FILLING

FOR THE BECHAMEL

Preparation

FOR THE CRÊPES

  1. In a large bowl, mix the eggs, water, flour, and salt. The batter should be thin and smooth. Refrigerate for 15 to 30 minutes.
  2. In a small non-stick frying pan, heat a bit of olive oil over medium heat. Pour a small amount of batter into the pan and swirl to form a thin crêpe. Cook for 20 to 30 seconds on each side.
  3. Repeat steps until all the batter has been cooked (makes 8 – 10 crêpes). Crêpes can be stacked while waiting to be used.

FOR THE FILLING

  1. Preheat the oven to 400 °F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the chopped prosciutto cotto, cheese, and black pepper.
  3. Place about ¼ cup of the ham and cheese mixture in the centre of each crêpe. Top with 4 half asparagus spears. Roll up the crêpes.
  4. Arrange the crespelle, seam side down, on the prepared baking sheet. Bake in the oven for 15 to 20 minutes, or until the cheese is melted.

FOR THE BECHAMEL

  1. In the meantime, melt the butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for 1 to 2 minutes.
  3. Whisk in the stock and milk. Bring to a boil and then reduce heat. Simmer for 3 to 4 minutes.
  4. Whisk in the Dijon mustard. Salt and black pepper to taste. Remove from the heat and set aside.
  5. Plate the baked crespelle and top with the bechamel. Garnish with chives. Buon appetito!
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