Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Herbed Crepes:
- 1 1/2 cups milk plus additional if needed for thinning
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 tablespoons butter, melted
- 2 tablespoons minced green onions
- 1 tablespoon snipped basil
- 1 tablespoon snipped chives
- Filling:
- 2 cups diced cooked ham
- 1 cup diced fresh or frozen asparagus
- 3 tablespoons butter or margarine, divided
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon ground white pepper
- 3 cups cooked rice
- Mornay Sauce:
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon granules
- 3/4 cup milk
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- =
Directions
Herbed Crepes: Combine milk, eggs, flour, salt, and butter in blender or food processor. Blend until smooth. Stir in green onions, basil, and chives; let rest 1/2 hour. Test batter for thickness; thin with additional milk if necessary. Batter should make a thin crepe.
Heat 8-inch skillet and brush with vegetable oil. Pour 1/4 cup of well-stirred batter into pan. Tilt pan so batter covers bottom completely. Cook until golden brown on underside. Loosen edge, turn, and cook until lightly browned on other side. Remove from skillet and cool on wire rack; stack with a piece of wax paper between each crepe until ready for filling. This makes 16 to 18 crepes Twelve are used for this recipe.
Filling: Cook ham and asparagus in 1 tablespoon butter in large skillet over medium-high heat until asparagus is tender crisp. Remove ham and asparagus mixture; set aside. Melt remaining 2 tablespoons butter in same skillet; stir in cream, cheese, and pepper. Add rice and reserved ham and asparagus mixture. Fill crepes by placing 1/3 cup filling in along center of crepe. Fold one edge over filling; fold opposite edge over this. Arrange crepes, seam side down in two ungreased 13x9-inch baking dishes. Cover and bake at 350 degrees 25 to 30 minutes or until thoroughly heated.
Mornay Sauce: Melt butter in medium saucepan; stir in flour and bouillon granules. Add milk and 3/4 cup water; cook, stirring constantly, over medium heat until mixture boils and thickens. Add cheeses and stir until smooth. Pour sauce over crepes before serving.