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Mini Crepes with Asparagus |
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Serves: 4 Print this Recipe6 large crepes (9 inches in diameter) 1 package (9-ounce) frozen asparagus spears 1 package (5-ounce) herbed cheese, room temperature 1. Make 3 small crepes from each large one, using round cookie cutter. 2. Cook asparagus until crisp-tender. Cut off tips so that each will be approximately 1/2 inch longer than the diameter of each little crepe. 3. Spread each crepe with cheese. Place asparagus tip in center and roll. Serve at room temperature or cold. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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