Asparagus Crepes with Eggnog Hollandaise Sauce

Overview

After eating Chinese pancakes and fruits, you might as well try the exotic crepes. Of course, you have to be particular about making your own crepes. The essence of this asparagus crepe with eggnog hollandaise sauce is that the fresh asparagus is used as the filling of the crepe, and it is paired with a very rich eggnog hollandaise sauce. The taste will soar after you bite it.

Tags

• staple food
• home cooking
• breakfast
• students
• bay leaf
• butter
• egg
• egg yolk
• eggnog
• flour
• green asparagus
• japanese bread crumbs
• olive oil
• parmesan cheese
• sugar
• white wine vinegar
• lemon juice
• milk
• mustard seeds
• parsley
• pepper seeds
• salt
• white wine

Ingredients

Steps

1. 1 Roughly chop parsley. In a mixing bowl, stir together the flour, eggs, warm butter, salt and milk until a smooth batter forms, about 3-5 minutes. Season with pepper. Stir in minced parsley and Parmesan cheese. Cover the bowl and place in the refrigerator for 30 minutes.

   

2. 2 Heat the olive oil in a frying pan, add the breadcrumbs and toast for 2-3 minutes until the breadcrumbs are golden brown. Set aside.

   

3. 3 In a separate skillet, heat the olive oil, add the asparagus, and stir-fry for 5-7 minutes, until the asparagus is soft and begins to turn golden brown. Pour in lemon juice and season with salt and pepper. Then set aside.

   

4. 4 Pour white wine vinegar into a small saucepan and place over medium heat. Pour in the white wine, add the bay leaves, pepper seeds, mustard seeds and sugar. Season with salt. Place a heatproof bowl into a pot of simmering hot water, place a sieve over the bowl, and strain the wine mixture through the sieve into the bowl. Remove the sieve, put the egg yolks into the bowl, and stir continuously so that the egg yolks do not solidify. Slowly pour in the butter. Keep stirring until the hollandaise sauce thickens.

   

5. 5 Turn off the heat, remove the hollandaise sauce, stir in the eggnog and set aside

   

6. 6 Melt the butter in a skillet over medium-high heat and fry the crepes, about 1 minute per side, until golden brown.

   

7. 7 Transfer crepe to serving plate. Place 2 slices of prosciutto and 4 green asparagus sprouts on each crepe and roll up carefully. Drizzle with eggnog hollandaise, sprinkle with toasted breadcrumbs, and garnish with fresh parsley. Enjoy!