cooking recipes




Asparagus crepes Mornay


 Asparagus crepes Mornay recipe in the egg category

 Recipe ingredients:

  • 8 crepes:
    • 2 eggs
    • 1/3 cup skim milk
    • 1/3 cup water
    • 2 tablespoons butter, melted
    • 1/2 cup all-purpose flour
    • Melted butter, cooking oil or cooking spray
  • Mornay sauce:
    • 1 1/2 cups skim milk
    • 3 tablespoons flour
    • Dash pepper
    • 3/4 cup, 3 ounces, shredded reduced fat Swiss cheese
    • 3 tablespoons grated Parmesan cheese
    • 2 tablespoons dry vermouth, white wine or lemon juice
  • 1 pound fresh asparagus spears, cleaned and trimmed
  • Cooking spray
  • 6 hard cooked eggs, chopped
  • Parsley sprigs, optional

 Recipe method:

  • Prepare crepes and Mornay sauce.
  • Steam or cook asparagus in small amount of boiling water just until crisp tender, about 10 to 15 minutes. Drain.
  • Divide asparagus spears among crepes.
  • Evenly coat 13 x 9 x 2 inch baking dish with spray. Set aside.
  • Stir eggs into 1/2 cup of the Mornay sauce until combined.
  • Spoon about 2 to 3 tablespoons of the egg mixture evenly over asparagus on each crepe.
  • Roll up crepes. Place in prepared baking dish.
  • Pour remaining Mornay sauce over crepes.
  • Bake in preheated 350 degrees F oven until hot and bubbly, about 15 to 20 minutes.
  • Garnish with parsley, if desired.
  • Crepes:
    • In mixing bowl, beat eggs, milk, water and 2 tablespoons melted butter with mixer, rotary beater or wire whisk until well blended.
    • Add flour. Beat until smooth.
    • Heat 8 to 10 inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water.
    • Brush pan lightly with melted butter.
    • For each crepe, pour in just enough butter, about 2 tablespoons for 8 inch pan or scant 1/4 cup for 10 inch pan, to cover bottom of pan, tipping and tilting pan to move butter quickly over bottom.
    • Cook until lightly browned on bottom and dry on top.
    • Remove from pan or, if desired, turn and brown other side.
    • Brush pan lightly with melted butter as needed to prevent sticking.
    • Stack crepes between layers of waxed paper, if desired, until ready to fill.
  • Mornay sauce:
    • In covered jar or blender container, shake or blend together milk, flour and pepper.
    • In medium saucepan over medium-high heat, cook, stirring constantly, until mixture boils and is smooth and thickened.
    • Remove from heat.
    • Stir in cheeses until Swiss cheese is melted.
    • Stir in vermouth.

Tags: asparagus, crepes, Mornay, recipe, egg, recipes, cooking

Recipe for asparagus crepes mornay is filed under Egg recipes


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