Asparagus Crepes

Ingredients

• 0.5 cup milk 2%
• 1 large eggs 
• 0.3 cup flour all-purpose
• 24  asparagus cooked drained
• 2 large egg yolk 
• 0.3 cup water 
• 1 tablespoon butter melted
• 1 tablespoon juice of lemon 
• 0.1 teaspoon salt 
• 1 Dash ground pepper 
• 1 serving paprika 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• wire rack
• blender
• baking pan
• kitchen thermometer

Directions

1. For batter, combine milk and egg in a blender; cover and process until blended.
2. Add flour; cover and process until blended. Refrigerate, covered, 1 hour.
3. Preheat oven to 350°.
4. Heat a lightly greased 8-in. skillet over medium heat. Stir batter.
5. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer.
6. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
7. Place 6 asparagus spears on 1 side of each crepe; roll up.
8. Place in a greased 11x7-in. baking dish.
9. Bake, uncovered, until heated through, 10-15 minutes.
10. In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°.
11. Whisk in the butter, lemon juice, salt and cayenne.
12. Pour over warm crepes; sprinkle with paprika.
13. Serve immediately.