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Asparagus Crepes
"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."
Ingredients
- 1/2 cup 2% milk
- 1 large egg
- 1/3 cup plus 2 teaspoons all-purpose flour
- 24 asparagus spears, cooked and drained
- SAUCE:
- 2 large egg yolks
- 1/4 cup water
- 1 tablespoon butter, melted
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- Dash cayenne pepper
- Paprika
Directions
- 1. For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour.
- 2. Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
- 3. Place 6 asparagus spears on 1 side of each crepe; roll up. Place in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes.
- 4. 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 and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.
Nutrition Facts
2 crepes: 299 calories, 15g fat (7g saturated fat), 298mg cholesterol, 291mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 15g protein.
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