1 c. sifted all-purpose flour
1/2 tbsp. white sugar
1/8 tsp. salt
1 egg, well beaten
1 c. milk
2 tbsp. butter, melted

Mix the dry ingredients and add to combined milk, egg, and butter; beat well. Pour 1 1/2 oz. of batter into a preheated lightly oiled 6 inch frying pan and cook on medium heat for approximately 1 minute per side. Remove and cool on a wire rack.

PINEAPPLE SAUCE:

1 c. crushed pineapple in heavy syrup
6 oz. pineapple juice
1 1/2 oz. dry sherry
1/8 tsp. ginger
1 tbsp. cornstarch
1 oz. water
Orange color - few drops

Heat all ingredients except starch and water. Form a slurry with starch and water, thicken sauce and simmer 5 minutes.

ASSEMBLY AND FLAMING:

8 cooked crepes
Pineapple cream cheese softened to spread each crepe
32 strips cooked side bacon
24 asparagus spears
2 oz. Glayva

Spread each crepe with cream cheese and roll around 4 strips of bacon and 3 spears of asparagus and place in well buttered pan, cover with wax paper or foil and heat 20 minutes in a 350 degree oven. Remove, flame with hot Glayva mask with sauce and serve.