Bacon And Asparagus Crepes With Pineapple Sauce Flambe Recipes

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HAM, CHEESE & ASPARAGUS CREPES !

Authentic French Canadian crepe! I got this recipe several years ago when I had lunch in a small cafe in Quebec City. I had never tried a crepe before but it was delicious...black forest ham, lots of melted mozzarela cheese and asparagus tips...all of that wrapped in a very light crepe (or pancake) batter...and covered with maple syrup! This recipe has become a staple in my home over the years. Can double as a breakfast or a quick dinner.....and it tastes great no matter what time of day or night this is served. This was definitely a case of love at first bite!

Provided by cfletcher

Categories     Breakfast

Time 20m

Yield 4 large crepes, 4 serving(s)

Number Of Ingredients 9



Ham, Cheese & Asparagus Crepes ! image

Steps:

  • Use a non-stick frying pan (or if you don't have one, a very lightly greased pan) and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes).
  • In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps).
  • When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan.
  • Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces),asparagus tips.
  • Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes).
  • Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made. Should yield about 4 large.
  • Serve immediately with a bit of butter on top and maple syrup -- pure comfort !

Nutrition Facts : Calories 548.6, Fat 27.4, SaturatedFat 12.6, Cholesterol 195.9, Sodium 1267.7, Carbohydrate 42.1, Fiber 3.6, Sugar 8.4, Protein 33.8

1 cup flour
1 1/2 cups milk
2 eggs
2 tablespoons sugar
1 tablespoon oil
1/8 teaspoon salt
8 ounces mozzarella cheese, shredded
1 (14 ounce) can asparagus spears (warmed and drained of liquid)
8 -10 ounces black forest ham

ASPARAGUS HAM CREPES

Sue Erickson of Loveland, Colorado recommends these tender crepes with flavorful filling for a Sunday brunch. They're so pretty, too!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 crepes.

Number Of Ingredients 18



Asparagus Ham Crepes image

Steps:

  • In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into 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 crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1366mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

1/2 cup milk
1 egg
1 tablespoon canola oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese
MUSHROOM CHEESE SAUCE:
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives

FLAMING PINEAPPLE CREPES

An absolutely spectacular dessert! Recipe found in an old cookbook called More Fun and Flavour With Spices. You can use the crepe recipe I'm including or use your own favourite recipe. The crepes can be made ahead of time and frozen. Simply reheat them in a slow oven (I would wrap them in foil to prevent hardening). The cooking time does not include the 1 hour stand time for the crepe batter.

Provided by Dreamer in Ontario

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13



Flaming Pineapple Crepes image

Steps:

  • CREPES:.
  • Mix all crepe ingredients together in a blender or mixer until smooth and allow batter to stand for 1 hour or longer.
  • Heat an 8-inch nonstick skillet, grease lightly and add 1/4 cup batter.
  • Tilt skillet to spread batter thinly in pan.
  • Brown lightly on both sides.
  • Fold in quarters. (Makes 12 crepes).
  • SAUCE:.
  • Combine 1/4 cup drained pineapple syrup, cornstarch, sugar, cinnamon, rind and butter in a hot chafing dish or saucepan.
  • Stir-cook until sauce is thickened and clear.
  • Add pineapple.
  • Place warm crepes around edge of hot chafing dish.
  • To flame, pour 3 tbsp warm brandy (heated in small saucepan) over sauce and ignite.
  • Serve immediately.

3 eggs
1 cup milk
3/4 cup all-purpose flour
3/4 teaspoon salt
1 teaspoon sugar
3 tablespoons melted butter
1 (19 ounce) can pineapple chunks in light syrup
2 teaspoons cornstarch
1/3 cup brown sugar
1/4 teaspoon cinnamon
3/4 teaspoon grated orange rind
1/4 cup butter
3 tablespoons brandy

AIR-FRYER BACON-WRAPPED ASPARAGUS

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 4



Air-Fryer Bacon-Wrapped Asparagus image

Steps:

  • Preheat air fryer to 400°. Coat asparagus with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. , Place asparagus on greased tray in air-fryer basket. Cook until bacon is crisp, 5-7 minutes on each side. Discard toothpicks.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

10 fresh asparagus spears, trimmed
Cooking spray
1/8 teaspoon pepper
5 bacon strips, halved lengthwise

HAM AND ASPARAGUS CREPES

Ham and Asparagus mixed with cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Hey! You don't want to make crepes use tortillas! Serves-6 2 crepes per person.

Provided by Rita1652

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17



Ham and Asparagus Crepes image

Steps:

  • For crepes, combine flour, milk, egg, thyme and salt.
  • Beat until blended.
  • Spray a 6-inch skillet with nonstick spray coating.
  • Preheat skillet; then remove skillet from heat.
  • Pour in 2 tablespoons batter.
  • Lift and tilt skillet to spread batter.
  • Return to heat; brown on one side only.
  • Invert skillet over paper towels; remove crepe.
  • Repeat with remaining batter.
  • For sauce heat carrot, leek, and water to boiling.
  • Reduce heat; cover and simmer 5 minutes.
  • Do not drain.
  • Combine milk, cornstarch, salt, and pepper.
  • Stir into vegetable mixture.
  • Cook and stir until thickened and bubbly.
  • Stir in sherry and 1/2 cup of the cheese until melted.
  • For filling, combine ham and asparagus and 1 cup of the sauce.
  • Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
  • Roll up.
  • Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
  • Spoon remaining sauce over crepes.
  • Cover; bake in a 375 degree F.
  • oven 25 minutes or until hot.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, 5 minutes more.

3/4 cup all-purpose flour
1 cup skim milk
1 beaten egg
1/8 salt
1/4 teaspoon dried thyme
nonstick spray coating
1/2 cup shredded carrot
1/2 cup sliced leek
1/2 cup water
3/4 cup evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 cup shredded cheddar cheese
24 asparagus spears
12 slices of baked virginia ham

CHICKEN AND ASPARAGUS CREPES

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19



Chicken and Asparagus Crepes image

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. 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 crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

ASPARAGUS PROSCIUTTO CREPES WITH WHITE WINE BRIE SAUCE FOR TWO

I wanted to make a relatively easy appetizer; turned out it's filling enough to be a main course. I used Bergy's All Purpose Dinner crepes, but cut the recipe in half since there are only two of us. I added one more egg because I like eggy, runny crepes. It actually didn't take me very long. 67 minutes from start to finish (that includes eating time). I'm not great with sauces, but this one worked for me.

Provided by Austenparker

Categories     < 4 Hours

Time 1h5m

Yield 6 Filled Crepes, 2 serving(s)

Number Of Ingredients 14



Asparagus Prosciutto Crepes With White Wine Brie Sauce for Two image

Steps:

  • Cook the asparagus to your liking and set aside.
  • Remove the rind from the brie and tear or cut into pieces; set aside.
  • In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
  • Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
  • In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
  • Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
  • Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
  • Add the garlic powder and ground black pepper.
  • Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
  • Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
  • Stir in the brie pieces; turn heat down to medium low.
  • Add in the parsley and sauteed mushrooms and onions.
  • Continue to heat the sauce, stirring occasionally until all lumps are removed.
  • At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
  • Place one slice of prosciutto on the crepe.
  • Place four spears of asparagus on the crepe. Roll up the crepe.
  • Top with the sauce.
  • Serve and enjoy!

Nutrition Facts : Calories 894.5, Fat 65.1, SaturatedFat 39.1, Cholesterol 200.3, Sodium 1301.5, Carbohydrate 32.8, Fiber 4.8, Sugar 10.9, Protein 38.2

24 asparagus spears, cooked (I steamed mine)
1 (8 ounce) package brie cheese
6 slices prosciutto, thinly sliced
1/4 tablespoon butter (for sauteing)
4 medium baby bella mushrooms (washed and sliced)
1/4 cup onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups chicken stock (or chicken bouillon)
1/2 cup white wine (I used Pino Grigio)
1 teaspoon garlic powder
pepper
1/2 cup sour cream (I was out of milk,so I used up what I had)
1 teaspoon dried parsley

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