Chalet Suzanne
Bed and Breakfast Inn and Restaurant

Lake Wales, Florida

Specialty Recipe

Asparagus Crepes

Ingredients

12 5-6 inch crepes (more if you use optional meat)

6 Tablespoons butter

1/2 Cup chopped onion

3 Tablespoons chopped parsley

2 Cups very coarsely cut, slight cooked and well drained asparagus (or 2 whole asparagus spears per crepe)

2 Cups diced, cooked ham, chicken or turkey (optional)

6 Tablespoons flour

2 cans Chalet Suzanne® Vichyssoise

1/2 Cup grated Parmesan cheese

Salt to taste

Freshly ground pepper to taste

Keeps crepes warm in double boiler over hot water. Saute onion, parsley and optional meat in butter until onions are barely translucent. (If using asparagus, saute it with other ingredients, then put about 1 cup of the mixture in blender, slightly puree it, and return to skillet.) (If using canned or frozen asparagus, add them to the sauce at this point, as they may break up very easily.) Add parmesan, salt and pepper. Allow to simmer for a short time and very gently combine ingredients. Fill each crepe with about 2 heaping tablespoons of mixture, close it seam side down, and put another tablespoonful on top. Garnish with chopped parsley or chives. Serve immediately.

Makes: 6 servings

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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