Asparagus Crepes

Crepes are a wonderfully versatile food that can be enjoyed for
breakfast, dinner and even appetizer. Here is an asparagus
crepes recipe that can be served as either an appetizer or
coupled with soup for a light lunch. 

Asparagus Crepes

18 Small Crepes, about 2 inches in diameter (recipe below) 

1 Bundle of tender young asparagus spears, or a package of
frozen asparagus spears

5 oz Creamy cheese with herbs, such as brie with herbs

1 Tbs Butter

1 Tbs Extra Virgin Olive Oil

 Break the ends off asparagus so the tips are about 3 inches
long. Cook the asparagus tips in a skillet with the butter and
olive oil until tender crisp. 

Spread the softened room temperature cheese on each crepe. Place
one asparagus spear on each crepe. Roll the crepes. Serve at
room temperature.

To make the crepes.

1 Cup Flour

¾ Cup Water

¾ Cup Milk, whole or 2% 

3 Eggs

2 Tbs Butter, melted and cooled

¼ tsp Salt

 Whisk the eggs until foamy then add the rest of the ingredients
and whisk until smooth. Cool in the refrigerator for about 1
hour. 

Remove from the refrigerator and stir. The batter should be the
consistency of heavy cream. If the batter is too thick stir in 1
tsp of water at a time. If the batter is too thin whisk in 1 Tbs
of flour at a time. 

Cook the crepes like pancakes in a small skillet or crepe pan.
You may need to tilt the pan from side to side in order to
spread the batter into a thin crepe. When the first side of the
crepe has browned flip the crepe for just a couple seconds. Use
the first crepe as a test; they are easy to make just practice a
bit.

Two tips when cooking crepes do not allow the skillet get too
hot and separate the cooked crepes with a piece of waxed paper
or parchment paper so they do not stick to one another.