Dish Info
Asparagus Crepes are tender crepes filled with cooked asparagus spears and topped with a light lemony sauce, perfect for a springtime meal or any occasion.
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
STEPS 1
Combine milk and egg in a blender, then add flour and refrigerate the batter for 1 hour.
STEPS 2
Preheat the oven and cook crepes in a greased skillet until golden brown on both sides.
STEPS 3
Fill crepes with cooked asparagus spears and roll them up.
STEPS 4
Make the lemony sauce by thickening egg yolks and water, then adding melted butter, lemon juice, salt, and cayenne pepper.
STEPS 5
Pour the sauce over the warm crepes, sprinkle with paprika, and serve immediately for a delicious and elegant dish.