Asparagus Crêpes with Mushroom Sauce
Contributed by: Mollie Katzen of The Vegetable Dishes I Can*t Live Without
Note:
You can make the crêpes - and cook the asparagus - up to several days ahead of time. Leave the pancakes stacked on the plate, then wrap the whole thing tightly in plastic wrap and refrigerate until you're ready to fill them and serve.
Refrigerate the cooked asparagus in a sealed plastic bag.
Ingredients:
- 1 large egg
- 1 1/4 cups milk
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- A little melted butter for the pan
- 1 1/2 pounds asparagus (average thickness), trimmed and steamed until tender
- Mushroom sauce (recipe follows)
Directions:
Place the egg, milk, flour, and salt in a blender and whip until smooth.
Heat a 6 - or 7 - inch nonstick crêpe or omelet pan. When it is warm, brush it lightly with melted butter. Wait another 30 seconds or so until the pan is quite hot.
When the pan is hot enough to sizzle a bread crumb, pour in 1/4 cup of the batter. Lift the pan, and tilt it in all directions until the batter thoroughly coats the bottom. Pour off any excess batter. (The pancake should be thin.)
Cook on one side until set (about 20 seconds), then turn it over and cook for just another second or two on the other side.
Turn the crêpe out onto a clean, dry dinner plate and repeat the procedure until you have used up all the batter. (If you keep the pan hot you won't need to add much - if any - additional butter.) You can pile the finished crêpes on the plate; they won't stick together.
To fill, place 3 or 4 stalks of cooked asparagus on one side of each crêpe, and roll or fold the other side over. Serve warm or at room temperature, with hot or warm Mushroom Sauce puddled onto the plate underneath and/or spooned over the top.
Excerpted from The Vegetable Dishes I Can’t Live Without by Mollie Katzen. Copyright (c) 2007 Tante Malka Inc.. All rights reserved. Published by Hyperion. Available wherever books are sold
Serving Size: Makes 4 to 5 servings (about 2 crêpes apiece)
