Bacon and Asparagus Crepes with Pineapple Sauce Flambe
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bacon and Asparagus Crepes with Pineapple Sauce Flambe recipe on the web!!
_ cup sifted all-purpose flour
___ tablespoon white sugar
___ teaspoon salt
_ egg well beaten
_ cup milk
_ tablespoons butter, melted
Pineapple Sauce:
_ cup crushed pineapple in heavy syrup
_ ounces pineapple juice
___ ounce dry sherry
___ teaspoon ginger
_ tablespoon cornstarch
_ ounce water with a few drops orange food coloring
1. Mix the dry ingredients and add to combined milk, egg, and butter; beat well.
2. Pour 1 1/2 oz. of batter into a preheated lightly oiled 6 inch frying pan and cook on medium heat for approximately 1 minute per side.
3. Remove and cool on a wire rack.
4. Heat all ingredients except starch and water.
5. Form a slurry with starch and water, thicken sauce and simmer 5 minutes.
Assembly and Flaming:
8 cooked crepes pineapple cream cheese softened to spread each crepe 32 strips cooked side bacon 24 asparagus spears 2 oz. Glayva. Spread each crepe with cream cheese and roll around 4 strips of
bacon and 3 spears of asparagus and place in well buttered pan, cover with wax paper or foil and heat 20 minutes in a 350 degree oven. Remove, flame with hot Glayva mask with sauce