megram - Index

megram - 55JunGTA - Index

minutes.Place crepe pan on medium heat and brush on remaining butter or
use paper towel dipped in the butter to wipe the pan.
2.When pan is hot, remove pan from heat, add 2 tablespoons (25 ml) batter,
quickly tilting pan to spread batter over bottom of pan. Return to heat and
cook crepe; lift a corner to check if crepe is golden on underside. Flip crepe
and cook until golden on other side. Remove crepe. Set aside three crepes
and freeze remaining for later use.
Wraps:
1 tbsp (15 ml) butter
1 tbsp (15 ml) flour
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
1 cup (250 ml) grated Havarti cheese
6 asparagus spears, break off tough stem end
5 eggs, divide in half
1/2 tsp (1 ml) salt
1/2 cup (125 ml) sour cream
3 crepes
3 oz (84 g) herb and garlic cream cheese
or cream cheese of your choice
2 tomatoes, cut into 1/2-inch thick slices
1 tbsp (15 ml) chopped chives, optional
1.To make cheese sauce, melt butter in small saucepan. Blend flour into
melted butter; add salt. Cook over low heat for four to five minutes.
Slowly stir in milk, stir or whisk constantly. Cook slowly until smooth and
thickened. Add grated cheese and stir until smooth. Reserve sauce and
keep warm.
June 2008 • 19 • Fifty-Five Plus Magazine
2. Blanch asparagus in boiling water for
two minutes. Drain and chill in ice water.
Drain. Set aside.
3. To scramble eggs, whip eggs, salt and
sour cream. Microwave for five minutes
and stir well. Microwave for three more
minutes until mixture is firm and creamy.
Or, cook eggs in small skillet over medium-high
heat with 1 teaspoon (5 ml) butter
melted to coat bottom of pan. Add
eggs and stir with rubber scraper, moving
eggs off the bottom of the pan. When
eggs are set, remove.
4. Preheat oven to 350°F (180°C). Lay
crepes on the counter; spread about 2
tablespoons (25 ml) herb cream cheese
on each crepe. Divide eggs between
wraps with two asparagus spears on each
crepe. Roll up the wraps. Place in small
low-sided casserole; top with cheese
sauce. Bake for 15 minutes.
5. Place tomatoes in a cake pan and bake
about 12 to 15 minutes or until just soft.
Serve tomatoes with the wraps. Sprinkle
top with chives.