Asparagus and mushrooms crepes
2 clove(s), thinly sliced
reduced fat oil spread
¼ cup(s), (35g)
2 cup(s), (500ml)
light cheddar cheese
½ cup(s), grated, (60g)
240 g, (8 x 30g store-bought crepes)
fresh flat-leaf parsley
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity baking dish with oil. Boil, steam or microwave asparagus until just tender. Drain and rinse under cold water. Drain.
- Lightly spray a medium non-stick frying pan with oil and heat over high heat. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until mushrooms are golden. Stir in lemon juice.
- Meanwhile, melt spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring until smooth, and bring to the boil. Reduce heat to low and simmer, stirring constantly, for 1 minute. Remove from heat. Stir in half the cheese.
- Lay crepes on a flat surface. Place 3 asparagus spears in the centre of each crepe and top with the mushroom mixture. Roll crepes to enclose filling. Arrange crepes, in a single layer, over base of prepared dish. Pour cheese sauce over crepes and sprinkle with remaining cheese. Bake for 12–15 minutes or until golden. Serve sprinkled with parsley.