Asparagus in Corn Crepes - 6 pts, Carbohydrate: 16 g; Fiber: 2 g

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Asparagus in Corn Crepes - 6 pts, Carbohydrate: 16 g; Fiber: 2 g

 

2 cups fresh corn, or frozen corn, thawed

1 cup all-purpose flour

1 cup half-and-half cream

4 eggs

1/4 cup butter, or margarine, melted

1 teaspoon salt

1/2 teaspoon pepper

CREAM SAUCE:

1 cup milk

1 package (8 ounces) cream cheese, cubed

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

60 thin asparagus spears, (about 2 pounds), trimmed

1 cup chopped pistachios

 

 

 

 

In a food processor or blender, cover and process corn until pureed. Add the

flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and

refrigerate for 1 hour.

 

Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the

center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top

appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat

with remaining batter, greasing skillet as needed. When cool, stack the crepes

with waxed paper or paper towels in between.

 

In a small saucepan, heat milk and cream cheese over low until melted; stir

until blended. Stir in the salt, pepper and nutmeg; keep warm. Steam the

asparagus for 3-4 minutes or until crisp-tender.

 

Place stack of crepes on a microwave-safe plate. Microwave on high for 10-15

seconds or until warmed. To assemble, fold each crepe around four asparagus

spears. Place seam side down on a serving dish; drizzle with cream sauce.

Garnish with pistachios. Serve immediately.

 

Yield: 15 servings.

TIME: Prep: 25 min. + chilling Cook: 20 min.

 

Author: Lillian Julow, Gainesville, Florida, USA

Source: Taste of Home

Formatted by Chupa Babi: 04.07.08

 

Nutrition Facts

One serving: (1 each) Calories:235; Fat: 16 g (Saturated Fat: 8 g); Cholesterol:

92 mg; Sodium: 346 mg; Carbohydrate: 16 g Fiber: 2 g; Protein: 8 g.

 

" It's impressive on a buffet, but this dish is not as complicated as it looks.

Thin sweet corn pancakes are wrapped around fresh asparagus and topped with an

easy cream cheese sauce and pistachios. The flavors blend so well! " -Lillian

Julow, Gainesville, Florida, USA

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