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

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash