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Categories:Viewed: 25 - Published at: 6 years ago
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
Method
- 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 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.
