Asparagus Crepe Souffle
1/2 cup flour
3/4 cup milk
1/4 tsp salt
Combine above until smooth. Makes 8 – 12 crepes.
1 TBL butter
1 TBL flour
1/2 cup hot milk
3/4 cup asparagus, steamed then purée-ed
2 egg yolks
Dash Worcestershire sauce
2 egg whites, beaten stiff but not dry
Preheat oven to 375
In a small saucepan cook butter and flour until bubbly. Whisk in milk. Cook until thickened.
Stir in asparagus, egg yolks, salt, pepper, Worcestershire sauce, and nutmeg. Cook until thickened and pulling away from sides of pan.
Fold beaten egg whites in to asparagus mixture in 2 stages. Spread on to crepes. Fold crepes in to fourths. Place on greased baking sheet and bake at 375 for 5 minutes or until golden and set.
Serve with blood orange sauce (below)
Blood Orange Sauce
Blood oranges – at least one per serving
Cornstarch dissolved in water
Remove 3 orange segments from each orange. Set aside.
Squeeze juice from remaining segments into small saucepan. Add cornstarch mixture. Heat until thickened. Cool to room temperature.
Garnish finished crepes with orange slices and asparagus tips.