Mastering French...Recipe for Cheese - Asparagus Crepes..great for a weekend brunch

Fresh asparagus is "flooding" our stores and markets right now, so here are a few ideas that makes this vegetable "shine".

Crepe batter should be thin, almost like single cream and it HAS to be rested for at least 1 hour before using, to allow the gluten in the flour to "bloom".

Crepes should also be paper thin when made, and I stack them in layers between cotton kitchen towels, this allows the steam to escape and them to remain flexible for filling.
As with most cooking...all ingredients at room temp. please.


Cheese Crepe batter:

2  large eggs beaten
2 cups milk
1 cup wholewheat flour ( or 50:50 all purpose and whole wheat)
4 tbsp grated hard cheese ( Cheddar, Monterrey Jack & etc.)
1/2 tsp sea salt
2 tbsp safflower oil


Method:
Beat the eggs and milk very well.
Whisk in the flour and beat until everything is smooth.
Whisk in the oil to incorporate (you cannot over beat at this stage)
Stir in the salt and cheese.
Allow to rest for at least 1 hour (overnight is better).
Check the batter is not too thick, it should be thin yet coat the back of a wooden spoon.

Heat the pan with a little grape seed oil, on very high heat to smoking point, and pour off the excess.
Remove pan from the heat then,

 (Keep the bowl of batter close to the stove as you work)

Pour 2-3 tbsp batter onto one side of base and swirl with wrist to coat the bottom of the pan, 

Return to high heat and cook until the top is dry, then using a kitchen spatula flip over and cook the other side for  just 15 seconds.

Slide out of pan onto cotton towel lined wire rack and cover with another clean towel as you make the rest.


This recipe makes 8-12 depending on width of skillet/pan


 
BEER Crepe Batter (orig. from Alsace)

3 large eggs beaten
1 cup warm beer
1 cup whole wheat flour ( or 50:50)
1/2 tsp sea salt
2 1/2 tbsp  safflower oil or melted butter


Method:
See above recipe (but cheese is not used)




Filling for either crepe recipe

Serves 4-6
2 pounds fresh steamed asparagus cut into 2 inch pieces( wash well and then remove the tough white steams..these may be used for stock to make the sauce)

4 large eggs, boiled then coarsely chopped

salt & pepper to taste

2 cups basic white sauce (either bechamel or veloute,, bechamel made with milk and veloute wine and vegetable stock, both made with a butter and flour white roux)

OR make a Hollandaise sacue:

8 large egg  yolks
1/4 cup hot, boiled water
1 1/3 cups melted butter
3 tbs. lemon juice or cider vinegar
salt & pepper to taste

Beat the eggs in a bowl over a double boiler (or simmering hot water in a pan), add the 1/4 cup hot water and continue whisking.
While whisking drizzle in the  melted butter and continue until the sauce thickens, remove from heat and beat in the vinegar and seasonings.

Method of assembly:
fill each crepe with the steamed asparagus nad chopped boiled eggs, and a little of the sauce. Then fold, either into triangles or a roll.
Place in a well buttered, shallow oven proof dish.
Bake in a preheated 350F oven for 20 mins or until heated through.
Remove from oven and pour  over the warm Hollandaise/white sauce and serve immediately.

Variations:
I like to add cooked boiled eggs to my white sauce, and fill the crepes with this and the asparagus, then cover in more sauce and bake this way.
 
Or try adding some prepared mustard or hot sauce to the white sauce for a more piquant dish.

Fantastique!!!