Bacon and Asparagus Crepes with Pineapple Sauce Flambe

Serves: 5
Total Calories: 268


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


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

Nutritional Facts:

Serves: 5
Total Calories: 268
Calories from Fat: 54

This Bacon and Asparagus Crepes with Pineapple Sauce Flambe recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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