INGREDIENTS 8 wheat pancakes, thin (your usual recipe) 200 g CAMEMBERT cheese (7 oz) 60 ml butter (1/4 cup) 16 asparagus 80 ml Chaliberg cheese, grated (1/3 cup) 250 ml tomato sauce (1 cup) PREPARATION Cook pancakes and set aside in a pile. Preheat oven to 325°F. Remove rind from CAMEMBERT cheese, crush with a fork and blend thoroughly with butter. Garnish the middle of each pancake with cheese preparation, place 2 asparagus over it and roll pancakes. Set rolled pancakes in a gratin dish and cover with tomato sauce. Sprinkle with CHALIBERG cheese and bake in oven 15 minutes. Serve very hot. *For a change of taste, use Village Baby Swiss, Gouda or Provolone Cheese. For variety use Village European Cheese (a cross between cheddar and gouda with a slight cultered flavour).