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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1/2 cup(s) milk |
1 egg |
1/3 cup plus 2 teaspoon(s) all-purpose flour |
24 asparagus spears, cooked and drained |
2 egg yolks |
1/4 cup(s) water |
1 tablespoon(s) butter, melted |
1 tablespoon(s) lemon juice |
1/8 teaspoon(s) salt |
1 dash(es) 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 11-in. x 7-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.
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