Prep time: crepes 5 min.
Cook time: crepes 15-20min.
You will need:
1 crepe pan, or I used a non-stick 10 inch skillet with a large flat bottom.
1 spatula
1 blender
Non-stick cooking spray
Crepe Ingredients
4 large eggs
1 tablespoon of sugar
2 cups of AP flour
2 1/4 cup of 2% milk or whole milk
2 tablespoons of melted butter
Pinch of salt
1 tsp of vanilla extract
Instructions
Add eggs, butter, milk, and vanilla in a blender on low medium speed.
Add dry ingredients: flour, sugar and a pinch of salt to the blender and incorporate well.
Have a crepe pan or a non stick frying pan on low heat on your stovetop, even though the pan is non stick I would prefer not to take any chances so I like to use non stick spray also.
Pour about 1/3 cup of batter in your pan, pick up the pan and swirl the batter around until it has covered the bottom of the pan (thin enough you can still see through the crepe).
Put it back down on the stove and have your spatula ready (they cook very quickly).
When you see the batter is ready to be turned, use your spatula to pull the edge away from the pan and flip it over.
It should take less than a minute for the other side to cook up.
Have a plate ready to put your crepes on.
You can put wax paper between each one if you want. I have not had a problem with them sticking together, especially if you're using cooking spray.
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They are super easy to make! they can be filled with sweet and savory.
After the crepes are made set aside for the asparagus and rosemary ham. You do not have to serve crepes hot.
With this recipe for the I usually put 3-4 asparagus a crepe with 2 slices of ham. So this just serves a breakfast for two. Which can be really romantic with some beautiful champagne.
Easily done if you have 2 more unexpected guests for breakfast just amp up the asparagus and ham!
Crepe filling
Ingredients:
8 pieces of freshly cleaned asparagus
4-5 good pieces of rosemary ham
1 saucepan of boiling water
1 dish of ice water with ice
butter
salt & pepper to taste
Note: Cleaning the asparagus
soak them in some cold water and give a light scrub with a vegetable brush.
After the asparagus has been cleaned cut the bottom up to an 1 1/2in. off.
the bottom of the stems are usually tough and fibrous.
using a peeler, peel some of the tough skin off of the asparagus , it makes it look nicer when serving and will make the stems tender.
Directions :
bring a medium pot of water to boiling
add salt to the water
add the asparagus
boil until they start to turn a beautiful bright green color, 8 min. or so
take them out and put them into an ice water bath to stop the cooking process and so they can keep their beautiful color.
Warm the rosemary ham up in a buttered sauté pan
On a beautiful plate lay the crepe down then add the warmed rosemary ham and 3 asparagus then roll up.
Of course making sure the tips of the asparagus are popping out of the top of the crepe. "You eat with your eyes first!"
The Hollandaise sauce recipe is just below:
The hollandaise sauce doesn't take long to whip up. Make sure you use freshly squeezed lemon juice, it just makes it so much brighter.
Hollandaise Sauce
Prep Time: 10 min.
Cook Time: less than 5 minutes to heat up the butter
Ingredients:
2 fresh egg yolks
1 stick of warm melted butter
1 tsp. Dijon
Pinch of salt & pepper& paprika
1 tbsp. freshly squeezed lemon juice
Large measuring cup
Hand blender
Directions:
Separate the yolks from the whites, then set the whites aside for another recipe. You only need the yolks for this one.
in a large measuring cup add the 2 yolks
add the Dijon, salt & pepper and lemon juice. The lemon juice really brightens up the eggs and makes them a beautiful light yellow color.
Heat up the stick of butter in the microwave or over the stove top until it’s melted and warm. If you make it too hot, it will scramble the eggs.
Start whipping your eggs with the hand blender, then slowly incorporate the butter while you are whipping the eggs. When you are finished, you should have a beautiful luscious Hollandaise sauce.
It should have a creamy, silky texture.
To finish serving up this dish add 1 or 2 spoonful of hollandaise over top of the crepes and you may top with paprika cracked pepper or edible flowers and microgreens.
Something very simple for an elegant brunch with sauté asparagus wrapped in ham served with Hollandaise over top! Also with the Hollandaise sauce it is great with My Lobster Eggs Benny! Link is below:
I am sending a link to my Strawberry Custard Filled Crepes:
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