Asparagus Crepes

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

11 ingredients

4 steps

Ingredients

1/2 cup milk
1 egg
1/3 cup plus 2 teaspoons all-purpose flour
24 asparagus spears, cooked and drained
2 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. Cover and refrigerate for 1 hour.
2

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.
3

Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 10-15 minutes or until heated through.
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 or until the temperature reaches 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.