Ingredients

• 12 asparagus spears
• 4 ounces cream cheese
• 1 bundle parsley
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 1/3 cup all-purpose flour
• 1/2 cup water
• 1/4 cup cream
• 1 large egg
• 2 large egg whites
• 4 tablespoons butter

Preparation

1. Steam the asparagus for 6 to 8 minutes.
2. Puree cream cheese with parsley, lemon juice and spices, to make a green cream sauce. Season to taste. Set aside.
3. To make crepes combine the flour, water, egg, egg white and 2 tablespoons melted butter; whisk to make a smooth batter.
4. Melt 1/2 tablespoon butter in a pan (8 to 10-inch crepe or sauté pan). Add 1/3 cup crepe batter and turn pan to spread batter. Cook until bubbly and edges begin to brown. Turn and cook briefly on the other side. Cool on a plate. Repeat with remaining butter and batter to make 4 crepes.
5. Spread crepes with cream cheese filling. Distribute the asparagus spears evenly at end of each crepe and firmly roll up into rolls.
6. Wrap in foil and let cool in refrigerator for one hour. Cut chilled crepes into 3 to 4 pieces with a sharp knife before serving.

Helpful hints

• For a higher protein entrée fill the crepe with shrimp instead of asparagus. Peeled shrimp, sauté in olive oil, let it cool down and curl up in the crepes.