- For the crepes
- 100 grams Pastry flour
- 100 ml each milk and Mineral water
- 3 Eggs
- 30 grams Butter
- 2 tablespoons Clarified butter
- For the asparagus and hollandaise sauce
- 1 kilogram white Asparagus
- Salt and freshly ground pepper
- 2 Egg yolks
- Juice of half Lemons
- 6 tablespoons Asparagus water
- 100 grams Butter
- 1 Scallion
- Parsley (for garnish)
For the crepes, mix flour with mineral water, milk, eggs and salt into a smooth batter. Cover and let stand for 30 minutes.
Meanwhile, peel asparagus, cut the ends and cook the asparagus in boiling salted water for 12 to 15 minutes. Drain asparagus, reserving 6 tablespoons of the cooking water.
Melt butter for the crepes and stir into the batter. Heat the clarified butter in a nonstick skillet and cook the crepes in batches. Keep warm.
For the hollandaise sauce, whisk egg yolks with lemon and asparagus cooking water in a metal bowl. Place bowl on a hot water bath and whisk until frothy. Whisk in butter in pieces. Season with salt and pepper.
Rinse and finely chop scallion. Wrap asparagus in the crepes. Serve with the hollandaise sauce. Garnish with scallion and parsley.