Asparagus In Corn Crepes Recipe

Name: Asparagus In Corn Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh or frozen corn, thawed; 1 cup all-purpose flour; 1 cup half-and-half cream; 4 eggs; 1/4 cup butter, melted; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup milk; 1 package (8 ounces) cream cheese, cubed; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon ground nutmeg; 60 thin asparagus spears (about 2 pounds), trimmed; 1 cup chopped pistachios

Servings: persons

2 cups fresh or frozen corn, thawed
1 cup all-purpose flour
1 cup half-and-half cream
4 eggs
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
60 thin asparagus spears (about 2 pounds), trimmed
1 cup chopped pistachios

1
In a food processor or blender, cover and process corn until pureed. Add the flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and refrigerate for 1 hour.
2
Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
3
In a small saucepan, heat milk and cream cheese over low until melted; stir until blended. Stir in the salt, pepper and nutmeg; keep warm. Steam the asparagus for 3-4 minutes or until crisp-tender.
4
Place stack of crepes on a microwave-safe plate. Microwave on high for 10-15 seconds or until warmed. To assemble, fold each crepe around four asparagus spears. Place seam side down on a serving dish; drizzle with cream sauce. Garnish with pistachios. Serve immediately.

1171

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups fresh or frozen corn, thawed, 1 cup all-purpose flour, 1 cup half-and-half cream, 4 eggs, and more.

Yes, Asparagus In Corn Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus In Corn Crepes

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