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