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Ingredients
- 6 lg. crepes (9 inches in diameter)
- 1 (9 ounce.) pkg. frzn asparagus spears
- 1 (5 ounce.) pkg. herbed cheese, room temperature
Directions
- Make 3 small crepes from each large one, using round cookie cutter. Cook asparagus till crisp-tender. Cut off tips so which each will be approximately 1/2 inch longer than the diameter of each little crepe.
- Spread each crepe with cheese. Place asparagus tip in center and roll. Serve at room temperature or possibly cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 276g | |
| Calories 111 | |
| Calories from Fat 25 | 23% |
| Total Fat 2.9g | 4% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 772mg | 32% |
| Potassium 778mg | 22% |
| Total Carbs 19.76g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.54g | 2% |
| Protein 5.99g | 10% |
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