For crepe batter,beat Egg Beaters and milk in bowl. in another bowl,combine flour and sugar,add to egg mix and mix well. Cover,refrigerate at least 1 hr. Heat a small skillet sprayed w/ cooking spray. Pour 3 tbsp batter into pan, lift and tilt to coat pan evenly. Cook until top seems dry. Turn and cook 15 seconds longer. Remove from pan. repeat w/ remaining batter,when crepes are cool stack them w/ wxed paper in between. In another bowl,combine soup,worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken and asparagus to soup mix. Spoon 2 tbsp over each crepe, Roll up tightly.Spray a 9-inch square casserole dish w/ cooking spray. Place crepes seam side down into dish,spoon reserved soup mix over crepes,sprinkle w/ parmesan cheese. Bake in a 375 oven for 20-25 min. Sprinkle w/ remaining parm cheese and serve.
This is a great way to serve something different for dinner.
This recipe has been added to the following public cookbooks:
Sherry's mix and match recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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