2 servings.

Invite a friend for brunch and serve Crabmeat Crêpes, Fruit Salad in Orange Cups, and Herb-Sour Cream Biscuits.

How to Make It

Step 1

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.

Step 2

Combine flour and 1 tablespoon milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 3 tablespoons milk, milk powder, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in crabmeat and next 7 ingredients. Reserve 1/4 cup crabmeat mixture.

Step 3

Arrange 3 asparagus spears in center of each Crêpe. Spoon remaining crabmeat mixture evenly over asparagus. Roll up Crêpes, and place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Top with reserved crabmeat mixture. Cover and bake at 350° for 15 minutes.

Cooking Light Light Cooking for Two

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