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Have these on their own or with a little Hollandaise Sauce pored over the top!! Just divine!, and super quick and easy to prepare!
- Use either fresh OR tinned asparagus spears- if using'fresh', cook in boiling salted water for about 10 minutes or steam until tender.
- Arrange 2 asparagus spears, grated cheese and slices of avacado on one half of each crepe.
- Fold the other half of each crepe over the top of the filling.
- Place in lightly greased pan and cook each side of filled crepe over moderate heat until the inside filling is heated and the ouside of the crepe is lightly crisped.