What can speak of Spring in North America like Asparagus! Although now-a-days pretty much available anytime.
Please read the notes at bottom***.
For you @msmofet :
Asaparagus Crepes
Servings: 2
Ingredients
Crepes:
1/2 cup 2% milk
1 Large egg
1/3 cup plus 2 tsp all-purpose flour
24 asparagus spears, cooked * see notes
Sauce:
2 large egg yolks
1/4 cup water
1 Tbsp butter, melted
1 Tbsp lemon juice
1/8 tsp salt
Dash cayenne pepper
Paprika
Method:
1. For the batter, place milk and egg in a blender, cover and zap. Add the flour, cover and zap again till blended. Cover and refrigerate 1 hour.
2. Preheat oven to 350° (180c/mark 4). Heat a lightly greased 8in** skillet over medium heat.
Stir batter. Pour 1/4 cup batter into center of pan and tilting pan quickly to coat entire bottom evenly. Cook till the top appears dry, peek under to see some browning. Turn crepe over and cook till bottom is now cooked with a tiny bit of browning as well. Slide onto a wire rack. Repeat with the remaining batter, grease pan if needed. Makes 4 beautiful crepes.
3. Onto each crepe, place 6 spears*** asparagus and roll up. Place in a greased baking dish (approx 11x7"). Bake, uncovered, till heated through, 10-15 minutes.
4. In a saucepan, whisk egg yolks and water. Stirring constantly, cook over low heat. When mixture has thickened and coats the back of a spoon (thermometer is handy - you need 160°) then whisk in the butter, lemon juice, salt and cayenne.
5. Pour over the warm crepes, sprinkle the paprika and Serve!
My Notes:
* I often don't cook asparagus with salted water, but do recommend it this time as that tiny bit of salt really adds to the flavour of the asparagus in this dish.
** If you are serving more as an appetizer or starter, you can use a 4"pan for 8 crepes. See ↓
*** Of course if spears are super thin, add more to each crepe. If making smaller ones cut the asparagus to a size where they peak out at each end and use the appropriate number of spears to fit. In my picture above I accidently cut mine too short.
Please read the notes at bottom***.
For you @msmofet :
Asaparagus Crepes
Servings: 2
Ingredients
Crepes:
1/2 cup 2% milk
1 Large egg
1/3 cup plus 2 tsp all-purpose flour
24 asparagus spears, cooked * see notes
Sauce:
2 large egg yolks
1/4 cup water
1 Tbsp butter, melted
1 Tbsp lemon juice
1/8 tsp salt
Dash cayenne pepper
Paprika
Method:
1. For the batter, place milk and egg in a blender, cover and zap. Add the flour, cover and zap again till blended. Cover and refrigerate 1 hour.
2. Preheat oven to 350° (180c/mark 4). Heat a lightly greased 8in** skillet over medium heat.
Stir batter. Pour 1/4 cup batter into center of pan and tilting pan quickly to coat entire bottom evenly. Cook till the top appears dry, peek under to see some browning. Turn crepe over and cook till bottom is now cooked with a tiny bit of browning as well. Slide onto a wire rack. Repeat with the remaining batter, grease pan if needed. Makes 4 beautiful crepes.
3. Onto each crepe, place 6 spears*** asparagus and roll up. Place in a greased baking dish (approx 11x7"). Bake, uncovered, till heated through, 10-15 minutes.
4. In a saucepan, whisk egg yolks and water. Stirring constantly, cook over low heat. When mixture has thickened and coats the back of a spoon (thermometer is handy - you need 160°) then whisk in the butter, lemon juice, salt and cayenne.
5. Pour over the warm crepes, sprinkle the paprika and Serve!
My Notes:
* I often don't cook asparagus with salted water, but do recommend it this time as that tiny bit of salt really adds to the flavour of the asparagus in this dish.
** If you are serving more as an appetizer or starter, you can use a 4"pan for 8 crepes. See ↓
*** Of course if spears are super thin, add more to each crepe. If making smaller ones cut the asparagus to a size where they peak out at each end and use the appropriate number of spears to fit. In my picture above I accidently cut mine too short.
