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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
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.

Printed from tasteofhome.com Jul 23, 2008

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Asparagus in Corn Crepes cont.

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 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.