Fresh asparagus and paper thin prosciutto is wrapped in a fresh crepe and topped with a smooth, distinctive goat cheddar cheese sauce. Perfect for brunch or a light dinner.
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
1 1/4 cup (300 mL) milk
3 tbsp (45 mL) melted butter
Goat Cheddar Sauce:
2 tbsp (25 mL) butter
2 tbsp (25 mL) flour
2 cups (500 mL) milk
1 cup (250 mL) shredded Ontario goat cheese Cheddar
36 asparagus spears, stemmed
12 slices prosciutto
1/4 cup (50 mL) chopped chives
Fresh cracked pepper (to taste)
In blender, combine flour, salt, eggs, milk and 2 tbsp (25 mL) of the butter; pulse until well blended and smooth. Cover and refrigerate for 1 hour.
Heat 8-inch (20 cm) crepe pan or skillet over medium heat. Brush lightly with 1 tsp (5 mL) of the remaining butter. Pour a scant 1/4 cup (50 mL) of the batter into the pan, swirling to coat; cook for 1 minute, or until golden. Flip and cook 30 seconds. Transfer to plate. Repeat with remaining butter and batter. Set aside and keep warm in 200°F (80°C) oven until ready to use.
In saucepan, melt butter over medium high heat. Stir in flour and cook until it makes a thick paste, about 2 minutes. Slowly whisk in milk and bring to boil, lower heat and cook until sauce is thickened, about 15 minutes. Whisk in cheese until sauce is smooth. Thin with extra milk if desired.
In large saucepan of boiling, salted water, blanch asparagus until tender crisp, about 2 minutes. Drain and transfer to plate.
Fill each crepe with a slice of prosciutto and 3 asparagus spears. Roll up and serve topped with warm sauce. Sprinkle with chives and fresh cracked pepper.
Makes 6 servings.
PER (2 crepes) SERVING: about 400 cal, 25 g pro, 20 g total fat (11 g sat fat), 33 g carb, 4 g fibre, 175mg chol, 960 mg sodium. %RDI: iron 30%, calcium 30%, vit A 40%, vit C 15%
Tip: You can also substitute an equal amount of Ontario goat Brie for the cheddar cheese. And for even more great cheese flavour sprinkle the prosciutto and asparagus with some extra grated goat cheese before rolling up in the crepe.