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Chalet Suzanne Bed and Breakfast Inn and Restaurant
Lake Wales, Florida
Keeps crepes warm in double boiler over hot water. Saute onion, parsley and optional meat in butter until onions are barely translucent. (If using asparagus, saute it with other ingredients, then put about 1 cup of the mixture in blender, slightly puree it, and return to skillet.) (If using canned or frozen asparagus, add them to the sauce at this point, as they may break up very easily.) Add parmesan, salt and pepper. Allow to simmer for a short time and very gently combine ingredients. Fill each crepe with about 2 heaping tablespoons of mixture, close it seam side down, and put another tablespoonful on top. Garnish with chopped parsley or chives. Serve immediately.
Makes: 6 servings
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