Sunny Morning Crepes

• 2 cups milk
• 2 eggs
• 2 cups flour
• 1 Tbsp. butter, melted, cooled
• 1/4 tsp. salt
• 24 fresh asparagus spears, trimmed
• 3/4 cup Philadelphia Cream Cheese Product
• 12 Cracker Barrel Swiss Cheese Slices
• 24 slices Black Forest ham (420 g)
• 3/4 cup finely diced sun-dried tomatoes

1. Blend first 5 ingredients in blender until smooth.
2. Let stand 20 min.
3. Meanwhile, cook asparagus in boiling water 1 to 2 min.
4. or until crisp-tender.
5. Rinse under cold water; drain well.
6. Set aside.
7. Heat 10-inch nonstick skillet or 8-inch crepe pan sprayed with cooking spray on medium heat.
8. Pour 1/4 cup batter into pan; tilt to evenly cover bottom of pan.
9. Cook until lightly browned on both sides, turning once.
10. Repeat with remaining batter to make 12 crepes.
11. Heat oven to 400 degrees F. Spread 1 Tbsp.
12. cream cheese product onto centre of each crepe; top with 1 cheese slice, 2 ham slices, 2 asparagus spears and 1 Tbsp.
13. tomatoes.
14. Roll up; place, seam-side down, on parchment-covered rimmed baking sheet.
15. Bake 10 to 15 min.
16. or until heated through.

milk, eggs, flour, butter, salt, philadelphia cream cheese, swiss cheese, black forest, tomatoes

Taken from www.kraftrecipes.com/recipes/sunny-morning-crepes-137357.aspx (may not work)