1. In a blender puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream. In a crepe pan or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used. 2. Preheat broiler. In a skillet over medium-high heat, warm remaining oil and saute mushrooms and green onions for 5 minutes, stirring frequently. Add asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring frequently. 3. Lightly oil a baking dish. Spoon about 2 tablespoons filling into center of each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run out of room. Sprinkle grated cheese over top and broil until lightly browned and bubbling. Recipe By : the California Culinary Academy From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 192 (44%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 817.2mg||251 %|
|Sodium 296.8mg||10 %|
|Potassium 648.7mg||17 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 26.1g|
|Protein 32g||46 %|
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Calories per serving: 434
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