Per Recipe Per Serving PHE: 13 MG 13 MG LEU: 27 MG 27 MG Pro: 1.7 g 1.7 g Calories: 258 258

1 CBF Crepe Recipe or for a quick and easy version, use Cambrooke's ready to use Tortillas.
8 asparagus spears (120 g), steamed
1 roasted red pepper, jarred is fine (120 g), thinly sliced

Sauce:
1 tbs CBF Alfredo Sauce Mix
1 tbs butter
1/3 c non-dairy liquid creamer

1 CBF Crepe Recipe or for a quick and easy version, use Cambrooke's ready to use Tortillas. 8 asparagus spears (120 g), steamed 1 roasted red pepper, jarred is fine (120 g), thinly sliced 1 tbs CBF Alfredo Sauce Mix 1 tbs butter 1/3 c non-dairy liquid creamer

1. Prepare 4 crepes and set aside.
2. Steamed asparagus and slice the roaded pepper.

Sauce:
1. 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.
2. Simmer until thickened, about two minutes.

Assembly:
1. Place 2 Asparagus spears and 2 strips of roasted pepper on the lower 1/3 of each crepe or tortilla and roll up.
2. With seam down, place assembled crepes on a dish and cover crepes with alfredo sauce.