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megram - Index

megram - 55Ottawa - 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,
stirring or whisk constantly. Cooking slowly until smooth and thickened. Add
grated cheese and stir until smooth. Reserve sauce and keep warm.
2. Blanch asparagus in boiling water for two minutes. Drain and chill in ice
water. Drain. Set aside.
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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 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.