This is a mellow, comforting dish that my mom would make when I was young. I have modified it a bit and you would never guess that this recipe is SO easy – or SO healthy! The sauce can be whipped up in minutes- and can also be fat free, as long as you use fat free evaporated milk in it. The crepes are made with 100% whole wheat pastry flour.
- Jessica
Crepes:
1 cup whole wheat pastry flour
1 1/4 cup milk
4 eggs
1/4 tsp salt
1 Tbsp butter, melted (optional)
Sauce:
1 can evaporated milk
1 Tbsp cornstarch
salt and pepper to taste
2 bunches of Asparagus, bottoms snapped off
- CREPES: Preheat a medium-sized frying pan over medium to medium high heat. Lightly oil with a cooking spray. In a medium sized bowl, whisk the flour, milk, eggs, salt, (and melted butter) together until smooth. Pour about 3 Tbsp crepe batter into the center of the pan, immediately picking up the handle and rotating the pan until a very thin crepe is formed (as wide as possible, while still retaining a circular shape). When bubbles start forming, and before the bottom browns, flip the crepe with a spatula. Repeat until all the batter is gone. Should make about 15 crepes. Keep crepes on a plate in a warm oven until ready to eat.
- SAUCE: In a small sauce pan, whisk the evaporated milk and cornstarch together. Bring to a boil, stirring frequently. Once boiling, cover, turn heat down to a simmer, and stir occasionally while preparing the rest of the meal. Taste the sauce and add salt and pepper to taste.
- ASPARAGUS: Steam the asparagus for 3-5 minutes – just until tender-crisp and bright green.
- PLATE: Place 3-5 stalks of asparagus in each crepe and fill and/or top each one with about 3 Tbsp sauce
Note: For an extra quick and easy meal, cook the crepes in advance. They re-heat well in the microwave. Make the sauce and steam the asparagus fresh.
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