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Asparagus in Corn Crepes

 Asparagus in Corn Crepes
It's impressive on a buffet, but this dish is not as complicated as it looks. Thin sweet corn pancakes are wrapped around fresh asparagus and topped with an easy cream cheese sauce and pistachios. The flavors blend so well! -Lillian Julow, Gainesville, Florida
15 ServingsPrep: 25 min. + chilling Cook: 20 min.


  • 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


  • 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

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Asparagus in Corn Crepes (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 235 calories, 16 g fat (8 g saturated fat), 92 mg cholesterol, 346 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g protein.