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Asparagus Crepes with Hollandaise Sauce

Asparagus Crepes with Hollandaise Sauce
513
calories
Calories
1 hr 15 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the crepes
100 grams Pastry flour
100 ml each milk and Mineral water
3 Eggs
Salt
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)
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Preparation steps

1

For the crepes, mix flour with mineral water, milk, eggs and salt into a smooth batter. Cover and let stand for 30 minutes.

2

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.

3

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.

4

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.

5

Rinse and finely chop scallion. Wrap asparagus in the crepes. Serve with the hollandaise sauce. Garnish with scallion and parsley.