Take advantage of fresh spring asparagus for this delicious side dish, perfect for brunch or a luncheon. Crepes are easier than you might think - our teenage daughter and her friends like to make them. You can prepare them ahead and keep covered in the fridge. If you are daunted by making hollandaise sauce, we have read-to-serve sauces that take the guess-work out it.
Serves 4 as a side dish; two as a main dish.
- ½ cup milk
- 1 egg
- ⅓ cup plus 2 tsp all-purpose flour
- 24 asparagus spears, woody ends snapped off
- 2 egg yolks
- ¼ cup water
- 1 Tbsp butter, melted
- 1 Tbsp lemon juice
- ⅛ tsp salt
- dash cayenne hot sauce
For the batter, whisk together the milk and egg until blended. Add flour and whisk leaving no lumps. Cover and refrigerate for 1 hour.
Blanch the asparagus in boiling water until bright green but still al dente, or firm. Shock in cold water or ice water to stop the cooking. Drain on paper towels and set aside.
Preheat oven to 350°F/175°.
Heat a lightly greased 8-inch skillet over medium heat. Pour ¼ cup of the batter into center of skillet; lift and tilt pan to distribute the batter evenly around the pan. Cook until top appears dry; turn and cook 15-20 seconds longer. Transfer to a plate and keep warm. Repeat with remaining batter, greasing skillet as needed. If you are making the crepes ahead of time, allow to cool and then cover with plastic wrap. Keep in the fridge up to a day. Remove from fridge and return to room temperature.
Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11 x 7 inch baking dish. Bake,uncovered, for 10-15 minutes or until heated through.
For the sauce, whisk egg yolks and water together in a saucepan over low heat, stirring constantly, until the mixture is thickened and coats the back of a metal spoon. Whisk in the butter, lemon juice, salt, and hot sauce. Pour the sauce over warm crepes and garnish with a light dusting of paprika. Serve immediately.
Serve alongside salmon or baked ham. Pair with Riesling or champagne.
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