Savory Asparagus Crepes
Ingredients
Scale
- 1/2 cup 2% milk
- 1 large egg
- 1/3 cup plus 2 teaspoons all-purpose flour
- 24 asparagus spears (cooked and drained)
- 2 large egg yolks
- 1/4 cup water
- 1 tablespoon butter (melted)
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- dash cayenne pepper
- paprika
Instructions
- For the crepe batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until smooth—Refrigerate, covered, for 1 hour.
- Preheat oven to 350°F. Heat a lightly greased 8-inch skillet over medium heat.
- Stir the chilled batter. Pour 1/4 cup of batter into the center of the pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook until the top appears dry; turn the crepe over and cook until the bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with the remaining batter, greasing the pan as needed.
- Place 6 asparagus spears on one side of each crepe; roll up. Place the rolled crepes in a greased 11×7-inch baking dish. Bake, uncovered, until heated through, 10-15 minutes.
- For the lemon butter sauce, whisk egg yolks and water in a saucepan. Cook over low heat, stirring constantly, until the mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°F.
- Remove the sauce from the heat and whisk in the butter, lemon juice, salt, and cayenne pepper until well combined.
- Pour the warm lemon butter sauce over the baked crepes and sprinkle with paprika for garnish.
- Serve the asparagus crepes immediately while warm.