1 Cambrooke Crepe Recipe or for a quick and easy version, use Cambrooke`s ready to use Tortilla Wraps.
8 (120g) asparagus spears, steamed
1 (120g) roasted red pepper, jarred is fine, thinly sliced
SAUCE:
1 Tbs (8g) Cambrooke Alfredo Sauce Mix
1 Tbs butter
⅓ cup non-dairy liquid creamer
Prepare 4 crepes and set aside.
Steam asparagus and slice the roasted pepper.
SAUCE: In a small sauce pan, melt butter over medium heat, add Alfredo Sauce Mix stirring vigorously with a fork while adding the non-dairy creamer. Simmer until thickened, about two minutes.
Assembly: Place 2 asparagus spears and 2 strips of roasted pepper on the lower 1/3 of each crepe or tortilla and roll up. With seam down, place assembled crepes on a dish and cover crepes with alfredo sauce. Enjoy!
NOTE: Nutrition information reflects the use of Cambrooke Tortilla Wraps.
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