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Gourmet Asparagus Crepes Recipe
|Milk||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|All purpose flour/Unbleached flour||1⁄2 Cup (8 tbs) (Pillsbury Best)|
|Baking powder||1 Teaspoon|
|Thin boiled ham slices||8|
|Swiss cheese slices||6 Large, cut in half|
|Canned long green asparagus spears||15 Ounce, drained|
|Mushroom sauce||1 Tablespoon|
|Sliced mushrooms||5 Ounce, drained|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon||2 Teaspoon|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||1 Ounce|
|Chopped chives||1 Tablespoon|
Calories 395 Calories from Fat 246
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 15 g75.2%
Trans Fat 0 g
Cholesterol 148.3 mg
Sodium 1037.3 mg43.2%
Total Carbohydrates 19 g6.5%
Dietary Fiber 2 g8.1%
Sugars 3.1 g
Protein 19 g38%
Vitamin A 12.8% Vitamin C 2.7%
Calcium 42.6% Iron 8.7%
*Based on a 2000 Calorie diet
(Lightly spoon flour into measuring cup; level off.) Add flour, baking powder and salt.
Beat until smooth.
Heat an 8 inch crepe pan or fry pan over medium heat.
Pour 2 tablespoons at a time into fry pan; tilt to make a 6 inch round crepe.
Brown one minute, turn and brown other side.
When all crepes are prepared, fill them by placing a ham slice, a cheese slice and two asparagus spears on each crepe; roll up.
Place single layer, seam side down, in 13x9 inch baking dish.
Preheat oven to 350 degreeF In medium saucepan, fry mushrooms in butter.
Stir in 3 tablespoons flour.
Add water, bouillon and cream.
Cook, stirring constantly, until thickened.
Stir in cheese and chives.
Spoon Sauce over crepes.
Bake 20 to 30 minutes until hot and bubbly.