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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Ingredients:
2 cup(s) fresh or frozen corn, thawed |
1 cup(s) all-purpose flour |
1 cup(s) half-and-half cream |
4 eggs |
1/4 cup(s) butter, melted |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 cup(s) milk |
1 8-ounce package(s) cream cheese (softened or cubed), cubed |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
1/8 teaspoon(s) ground nutmeg |
60 thin asparagus spears (about 2 pounds), trimmed |
1 cup(s) chopped pistachios |
Directions:
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.
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