Recipe: Asparagus Crepes with Hollandaise Sauce (serves 2)

ASPARAGUS CREPES

FOR THE CREPES:
1 egg
1/3 cup plus 2 teaspoons all-purpose flour
24 spears fresh asparagus, cooked and drained

FOR THE HOLLANDAISE SAUCE:
2 egg yolks
1/4 cup water
1 tablespoon butter, melted
1 tablespoon lemon juice
1/8 teaspoon salt
1 dash ground cayenne pepper
Paprika (for garnish)

TO MAKE THE CREPE 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.

WHEN READY TO COOK THE CREPES:
Heat a lightly greased 8-inch skillet over medium heat. Pour 1/4 cup batter into center of skillet; lift and tilt pan to coat bottom 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.

TO ASSEMBLE AND BAKE:
Place six asparagus spears on one side of each crepe; roll up. Place crepes seam side down in a greased 11x7x 2-inch baking dish.

Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through.

TO MAKE THE SAUCE:
In a saucepan, whisk egg yolks and 1/4 cup 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 degrees F.

Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

Makes 2 servings
Source: Carol H. of Phenix City, Alabama in Country Woman magazine