1. FOR THE SWEET RUM DIPPING SAUCE: 2. Place all ingredients in a small food processing bowl. Pulse until peaches are still somewhat chunky. Grate some nutmeg over and stir to combine. Set aside. 3. FOR THE CREPES: 4. Place the garlic and the olive oil in a small skillet, sauté for 2 minutes. Don't let it burn! 5. Add the shaved asparagus and sauté for 2-3 minutes, until it turns bright green. Season with salt and pepper to taste. Remove from pan and set aside. 6. In an 8 inch skillet, heat the crepes. Stack on a piece of parchment paper until all are heated through. 7. Place a couple of spoonfuls of the asparagus on the bottom half of a crepe. Place sliced brie over the asparagus, or if using mozzarella, sprinkle it over the asparagus. Then top with thinly sliced chicken. 8. Fold the empty half over the filling. Then fold it in half again so it ends up being a quarter circle. 9. Lightly grease the skillet and heat over a medium flame. When hot, cook each crepe until both sides are golden brown and the cheese has melted. 10. Serve with a side of the Sweet Rum Dipping Sauce. Serving size is 1 as an appetizer, or two as a main course. ---------------------------------------------------------------------------
Nutrition
Ingredients
