Asparagus and Mushroom Crepes
Michelle
ingredients
- 6 Tbsp butter or margarine
- 3 cups cut asparagus (diagonal 1/2 inch lengths)
- 4 green onions, thinly sliced
- 1/2 pound mushrooms, sliced
- 1 tsp lemon juice
- 1 tsp salt
- 1/4 tsp dried tarragon
- Dash of white pepper
- 2 cups grated swiss or gruyere cheese (200g)
- 16 crepes
- 2 tbsp flour
- 1 tsp dijon mustard
- dash cayenne pepper 1 1/2 cups half and half milk
- 1/4 cup white wine
- 1/3 cup grated parmesan cheese
directions
- 1
1. In a large frying pan, over medium heat, melt 3 tbsp of the butter
- 2
2. Cook and stir aspargus, green onions, and mushrooms until the mushrooms are browned lightly and any liquid is gone
- 3
3. Mix in lemon jiuce, 1/2 tsp of the salt, tarragon, and white pepper.
- 4
4. Remove from heat and mix in 1/2 a cup of the gruyere cheese
- 5
5. Fill crepes, dividing vegetable mixture evenly, and roll them up. Place side by side in a shallow, buttered baking dish (about 9 x 13 in)
- 6
6. For sauce, melt remaining 3 tbsp of butter in a 2 quart saucepan them stir in flour and cook until bubbly.
- 7
7. Add remaining 1/2 tsp salt, mustard, and cayenne.
- 8
8. Remove from heat and gradually blend in half and half, then wine. Return to heat and cook, stirring constantly until thick. Stir in 1/2 cup more gruyere cheese until melted.
- 9
9. Pour sauce over crepes. Sprinkle evenly with remaining 1 cup of gruyere cheese and parmesan (if making ahead, cover and refridgerate)
- 10
10. Bake uncovered until crepes are heated through and lightly browned (30 to 35 minutes, about 45 if refridgerated)
Source: Breakfast and Brunches from the Academy
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