Recipe Details

Summary

Name: Asparagus Crepes Mornay

Category: Eggs

· 8 Crepes (recipe follows)

· Mornay Sauce (recipe follows)

· 1 pound fresh asparagus spears, cleaned and trimmed

· Cooking spray

· 6 hard−cooked eggs, chopped

· Parsley sprigs, optional

Prepare Crepes and Mornay Sauce. Steam or cook asparagus in small

amount of boiling water just until crisp−tender, about 10 to 15 minutes.

Drain. Divide asparagus spears among crepes.

Evenly coat 13 x 9 x 2−inch baking dish with spray. Set aside.

Stir eggs into 1/2 cup of the Mornay Sauce until combined. Spoon about 2

to 3 tablespoons of the egg mixture evenly over asparagus on each crepe.

Roll up crepes. Place in prepared baking dish. Pour remaining Mornay

Sauce over crepes. Bake in preheated 350°F oven until hot and bubbly,

about 15 to 20 minutes. Garnish with parsley, if desired.

· 2 eggs

· 1/3 cup skim milk

· 1/3 cup water

· 2 tablespoons butter, melted

· 1/2 cup all−purpose flour

· Melted butter, cooking oil or cooking spray

In mixing bowl, beat eggs, milk, water and 2 tablespoons melted butter

with mixer, rotary beater or wire whisk until well blended. Add flour. Beat

until smooth.

Heat 8− to 10−inch omelet or crepe pan over medium−high heat until just

hot enough to sizzle a drop of water. Brush pan lightly with melted butter.

For each crepe, pour in just enough butter (about 2 tablespoons for 8−inch

pan OR scant 1/4 cup for 10−inch pan) to cover bottom of pan, tipping and

tilting pan to move butter quickly over bottom. Cook until lightly browned

on bottom and dry on top. Remove from pan or, if desired, turn and brown

other side. Brush pan lightly with melted butter as needed to prevent

sticking. Stack crepes between layers of waxed paper, if desired, until

ready to fill.

Mornay Sauce

· 1 1/2 cups skim milk

· 3 tablespoons flour

· Dash pepper

· 3/4 cup (3 oz.) shredded reduced−fat Swiss cheese

· 3 tablespoons grated Parmesan cheese

· 2 tablespoons dry vermouth, white wine or lemon juice

In covered jar or blender container, shake or blend together milk, flour and

pepper. In medium saucepan over medium−high heat, cook, stirring

constantly, until mixture boils and is smooth and thickened. Remove from

heat. Stir in cheeses until Swiss cheese is melted. Stir in vermouth.