Mini Crepes with Asparagus

Serves: 4


6 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.

Nutritional Facts:

Serves: 4
Calories from Fat: 0

This Mini Crepes with Asparagus recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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