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  1. Sunny Morning Crêpes

Sunny Morning Crêpes

00:50:00 6 servings, 2 crêpes (342 g) each
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Prep Time
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6 servings, 2 crêpes (342 g) each

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Make It

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  • Blend first 5 ingredients in blender until smooth. Let stand 20 min. Meanwhile, cook asparagus in boiling water 1 to 2 min. or until crisp-tender. Rinse under cold water; drain well. Set aside.
  • Heat 10-inch nonstick skillet or 8-inch crêpe pan sprayed with cooking spray on medium heat. Pour 1/4 cup batter into pan; tilt to evenly cover bottom of pan. Cook until lightly browned on both sides, turning once. Repeat with remaining batter to make 12 crêpes.
  • Heat oven to 400ºF. Spread 1 Tbsp. cream cheese product onto centre of each crêpe; top with 1 cheese slice, 2 ham slices, 2 asparagus spears and 1 Tbsp. tomatoes. Roll up; place, seam-side down, on parchment-covered rimmed baking sheet.
  • Bake 10 to 15 min. or until heated through.

Serving Suggestion

Serve with Simple Hollandaise Sauce.

Make Ahead

Filled unbaked crêpes can be refrigerated on prepared baking sheet up to 4 hours. When ready to serve, bake, uncovered, in 400ºF oven 12 to 17 min. or until heated through.

Make Ahead

Crêpes can be cooked ahead of time. Cool, then stack between sheets of parchment or waxed paper. Place in tightly covered container; refrigerate up to 24 hours. Or, store in freezer container up to 3 months; thaw in refrigerator before using.


  • 6 servings, 2 crêpes (342 g) each

Nutritional Information

Serving Size 6 servings, 2 crêpes (342 g) each
Calories 560
% Daily Value
Total fat 27g
Saturated fat 16g
Cholesterol 165mg
Sodium 1420mg
Carbohydrate 44g
Dietary fibre 4g
Sugars 10g
Protein 38g
Vitamin A 30 %DV
Vitamin C 10 %DV
Calcium 60 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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