A crepe is a light, paper-thin pancake that is rolled up and filled with fruits or jams or meats, cheeses and vegetables. Here the crepes are filled with lean ham, asparagus, pineapple and cheese for a savory breakfast or lunch.

Serves 4

Ingredients:

       
  • 6 asparagus stalks, halved
  •    
  • 4 prepackaged crepes, each about 8 inches in diameter
  •    
  • 8 ounces reduced-sodium, extra-lean ham, thinly sliced
  •    
  • 1/2 cup crushed pineapple, drained of juice
  •    
  • 1/2 cup shredded reduced-fat CoJack (Colby and Monterey Jack) cheese

Directions:

Heat oven to 350 F. Lightly coat a baking dish with cooking spray.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.

Heat the crepes in the microwave for 30 seconds to 1 minute, or according to the package directions. Place 2 ounces of ham, 3 steamed asparagus stalks, 2 tablespoons pineapple and 2 tablespoons cheese on each crepe. Roll up and place seam-side down in the prepared baking dish.

Bake until the cheese melts, about 3 to 5 minutes. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 crepe
  • Total carbohydrate: 21 g
  • Dietary fiber: 1 g
  • Sodium: 742 mg
  • Saturated fat: 6 g
  • Monounsaturated fat: 4 g
  • Total fat: 13 g
  • Cholesterol: 127 mg
  • Protein: 18 g
  • Calories: 253
  • Dairy foods low-fat or fat-free: 1/2
  • Fats and oils: 1
  • Fruits: 1/2
  • Grains and grain products: 1
  • Meats poultry and fish: 2
  • Carbohydrates: 1
  • Fats: 1
  • Fruits: 1/2
  • Protein and dairy: 1
  • Fats: 2
  • Fruits: 1/2
  • Meat and meat substitutes: 2
  • Starches: 1
Last Updated: 2016-07-21
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.