A Spring Treat
Crepes with Asparagus, Gruyere and Hollandaise
(serves ~2)
For the crepes:
0.5 cup flour
0.5 cup milk
0.25 cup water
1 egg
2-3 tbsp melted unsalted butter
pinch of salt (if you wish)
Mix ingredients well and leave to settle for at least 30 minutes. Give mix a quick stir and ladle enough onto an ultra-hot frypan (with a little butter) to get a thin and even coating (ca 4 tbsp in a ~10 inch/25cm pan). Cook until browned on both sides. Can be prepared ahead of time and stored in the fridge for several days.
For the rest:
125g asparagus tips
125g gruyere cheese, grated
ca 200ml Hollandaise sauce
fresh chopped parsley
Take fresh crepes and fill with asparagus spears and cheese. Roll up and bake in a hot oven until the cheese is melted. Meanwhile, prepare the hollandaise sauce. Take the crepes from the oven when done, place on plates, pour hollandaise on top and sprinkle with parsley. Yum.
(sorry no pics, we ate them too fast).
(serves ~2)
For the crepes:
0.5 cup flour
0.5 cup milk
0.25 cup water
1 egg
2-3 tbsp melted unsalted butter
pinch of salt (if you wish)
Mix ingredients well and leave to settle for at least 30 minutes. Give mix a quick stir and ladle enough onto an ultra-hot frypan (with a little butter) to get a thin and even coating (ca 4 tbsp in a ~10 inch/25cm pan). Cook until browned on both sides. Can be prepared ahead of time and stored in the fridge for several days.
For the rest:
125g asparagus tips
125g gruyere cheese, grated
ca 200ml Hollandaise sauce
fresh chopped parsley
Take fresh crepes and fill with asparagus spears and cheese. Roll up and bake in a hot oven until the cheese is melted. Meanwhile, prepare the hollandaise sauce. Take the crepes from the oven when done, place on plates, pour hollandaise on top and sprinkle with parsley. Yum.
(sorry no pics, we ate them too fast).