Bacon and Asparagus Crepes with Pineapple Sauce Flambe: The Best Bacon and Asparagus Crepes with Pineapple Sauce Flambe Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Bacon and Asparagus Crepes with Pineapple Sauce Flambe

Print this Recipe

   1 cup sifted all-purpose flour
   1/2 tablespoon white sugar
   1/8 teaspoon salt
   1 egg well beaten
   1 cup milk
   2 tablespoons butter, melted
   Pineapple Sauce:
   1 cup crushed pineapple in heavy syrup
   6 ounces pineapple juice
   1/2 ounce dry sherry
   1/8 teaspoon ginger
   1 tablespoon cornstarch
   1 ounce water with a few drops orange food coloring

Get 150 more recipes like this for ONLY $1

Bacon and Asparagus Crepes with Pineapple Sauce Flambe is from the Cook'n Crepes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

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

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us