Crêpes with asparagus and light hollandaise

Name: Crêpes with asparagus and light hollandaise
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 ml Milk; 2 Eggs (Gr. M); 125 g Flour; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1.5 kg white asparagus; 125 g Whipped cream; 1 pck. Sauce hollandaise (for 125 ml water + 125 g butter); 75 g Butter; 3-4 Stem/s Chervil; 4 TSP clarified butter; 100 g Diced ham

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

The May vegetable and its favourite partner: Here both are packed in crêpes and topped with sauce hollandaise

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 ml Milk
2 Eggs (Gr. M)
125 g Flour
7-10 Tbsp Salt
1 TEASPOON Sugar
1.5 kg white asparagus
125 g Whipped cream
1 pck. Sauce hollandaise (for 125 ml water + 125 g butter)
75 g Butter
3-4 Stem/s Chervil
4 TSP clarified butter
100 g Diced ham

Directions

1
For the crêpes, mix milk, eggs, flour and 1 pinch of salt with a whisk to a smooth dough. Leave to swell for about 20 minutes.
2
For the asparagus, wash and peel the asparagus and cut off the woody ends. Boil up plenty of water, salt and sugar in a large pot. Cover the asparagus and cook for about 15 minutes.
3
For the sauce, mix cream, 1⁄8 l water and sauce powder in a pot with a whisk until smooth. Bring to the boil while stirring. Remove from the heat and beat butter in pieces until melted. Wash the chervil, chop finely and stir into the sauce.
4
Drain the asparagus and let it drain. Heat clarified butter in portions in a small coated pan (approx. 20 cm Ø). Bake a total of 8 crêpes one after the other until golden brown.
5
Wrap 3-4 asparagus spears in 1 crêpe and place in a flat casserole dish. Drizzle Hollandaise sauce over it and sprinkle with ham. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 5-10 minutes. Serve immediately.