Asparagus in Corn Crepes 2 cups fresh or frozen corn, thawed 1 cup all-purpose flour 1 cup half-and-half cream 4 eggs 1/4 cup butter or margarine, melted 1 teaspoon salt 1/2 teaspoon pepper CREAM SAUCE: 1 cup milk 1 package (8 ounces) cream cheese, cubed 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground nutmeg Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Asparagus in Corn Crepes cont. 60 thin asparagus spears (about 2 pounds), trimmed 1 cup chopped pistachios 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. 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. In a small saucepan, heat milk and cream cheese over low until Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

Asparagus in Corn Crepes melted; stir until blended. Stir in the salt, pepper and nutmeg; keep warm. Steam the asparagus for 3-4 minutes or until crisp-tender. 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. Yield: 15 servings. Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008