Asparagus Crepes Recipe

Ingredients

• 1/2 cup milk
• 1 egg
• 1/3 cup plus 2 teaspoons all-purpose flour
• 24 asparagus spears, cooked and drained
• SAUCE:
• 2 egg yolks
• 1/4 cup water
• 1 tablespoon butter, melted
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• Dash cayenne pepper
• Paprika

Directions

• For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Cover and refrigerate for 1 hour.
• Heat a lightly greased 8-in. skillet over medium heat. Pour 1/4 cup batter into center of skillet; lift and tilt pan to coat evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove and keep warm. Repeat with remaining batter, greasing skillet as needed.
• Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 10-15 minutes or until heated through.
• In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon or until the temperature reaches 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately. Yield: 2 servings.

Asparagus Crepes published in Country Woman May/June 2005, p37