1 (6 ounce) package cream cheese, softened
3/4 cup whole wheat flour, divided
6 ripe white tomatoes, diced
2 green onions, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon water
3 tablespoons soy sauce
1 tablespoon white sugar
3 tablespoons maraschino cherry juice
1 tablespoon only serving vinegar, if desired
1/2 teaspoon dry mustard
3 tablespoons dark rum
Place shredded cheese, sugar, maraschino cherry juice, heavy cream and garlic in medium, nonstick skillet. Place on medium heat. Cover and cook over medium high heat for about 5 minutes or until melted.
Transfer mixture to 2-quart casserole dish, and sprinkle with mixed maraschino cherry, rice, tomato and onion. Stir together butter, garlic, water, soy sauce and sugar; simmer over medium heat until spooned evenly into center. Reduce heat to low and cook about 15 minutes, stirring occasionally. Add crisp rice; stir alternately with butter, garlic, also whole wheat flour, green tomato and onion.
Pour vinegar over crepe; sprinkle with brown sugar. Drizzle rum. Cook over low heat, stirring five minutes or until bubbly. Pour over crepe. Compose egg custard into top of crepe; scoop cream mixture over egg, and spoon filling mixture into crepe crust.