Asparagus Alfredo Crepes

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    • Asparagus Alfredo Crepes

      From Cambrooke foods

      Asparagus Alfredo Crepes

      Ingredients


      1 CBF Crepe Recipe (Cambrooke's Mixquick, water and sugar)
      8 asparagus spears (120 g), steamed
      1 roasted red pepper, bottled is fine (120 g), julienne sliced

      Sauce:

      1 Tbs. (8g) CBF Alfredo Sauce Mix
      1 Tbs. margarine
      1/3 cup non-dairy liquid creamer


      Directions


      1. Prepare 4 crepes and set aside.

      2. Steam asparagus and slice the roasted pepper.

      Sauce:

      In a small sauce pan, melt margarine over medium heat, add Alfredo Sauce
      Mix stirring vigorously with a fork while adding the non-dairy creamer
      Simmer until thickened -- about two minutes.

      Assembling:

      Place 2 asparagus spears and 2 strips of roasted pepper on the lower
      1/3 of each crepe and roll up. With seam down, place assembled crepes
      on a dish and cover crepes with alfredo sauce.

      Enjoy!


      Servings: 1 crepe = 132g
      Total Protein: 1.6 g per serving
      Phe per serving: 19 mg per serving
      Carrie Hall
      32 CPKU
      Ottawa, ON


      Mommy of 2 kids non-PKU