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ASPARAGUS CREPES MORNAY
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8
Crepes (recipe follows)
Mornay Sauce (recipe follows)
pound fresh asparagus spears, cleaned and trimmed
Cooking spray
hard−cooked eggs, chopped
Parsley sprigs, optional
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1
6
Prepare Crepes and Mornay Sauce. Steam or cook asparagus in small
amount of boiling water just until crisp−tender, about 10 to 15 minutes.
Drain. Divide asparagus spears among crepes.
Evenly coat 13 x 9 x 2−inch baking dish with spray. Set aside.
Stir eggs into 1/2 cup of the Mornay Sauce until combined. Spoon about 2
to 3 tablespoons of the egg mixture evenly over asparagus on each crepe.
Roll up crepes. Place in prepared baking dish. Pour remaining Mornay
Sauce over crepes. Bake in preheated 350°F oven until hot and bubbly,
about 15 to 20 minutes. Garnish with parsley, if desired.
Crepes
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2
1
1
2
1
eggs
/3 cup skim milk
/3 cup water
tablespoons butter, melted
/2 cup all−purpose flour
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Melted butter, cooking oil or cooking spray
In mixing bowl, beat eggs, milk, water and 2 tablespoons melted butter
with mixer, rotary beater or wire whisk until well blended. Add flour. Beat
until smooth.
Heat 8− to 10−inch omelet or crepe pan over medium−high heat until just
hot enough to sizzle a drop of water. Brush pan lightly with melted butter.
For each crepe, pour in just enough butter (about 2 tablespoons for 8−inch
pan OR scant 1/4 cup for 10−inch pan) to cover bottom of pan, tipping and
tilting pan to move butter quickly over bottom. Cook until lightly browned
on bottom and dry on top. Remove from pan or, if desired, turn and brown
other side. Brush pan lightly with melted butter as needed to prevent
ASPARAGUS CREPES MORNAY
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