Gourmet Asparagus Crepes
|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|
In small bowl, beat milk, oil and eggs.
(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.
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 mg49.4%
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