Directions:
- To make the crepes: in a medium bowl sift flour and salt together.
- Whisk in eggs and then stir in the milk.
- Let crepe batter stand at room temperature for 1 hour.
- Stir melted butter into crepe batter.
- Heat a crepe pan or skillet (6-inch) over medium high heat.
- Add one tablespoon clarified butter to pan, swirling pan to cover and then pour out any excess butter. Remove pan from heat.
- Stir batter and then ladle 3 tablespoons of batter into the corner of the pan, tilt pan so batter will cover the surface evenly. Cook until bottom is brown, loosening edges with a knife; turn crepe and cook until other side is speckled brown. Slide crepe onto a plate and repeat with remaining batter; adjusting heat and adding more clarified butter if necessary. Cool and wrap crepes in foil. ***crepes can be prepared one day ahead and refrigerated.
- To make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half (5 minutes).
- Stir in cream, cooking until reduced to 2 cups (20 minutes) and then strain into a clean saucepan.
- Preheat oven to 300- degrees F.
- Rewarm crepes in the foil for 10 minutes.
- Cook asparagus in a pot of boiling water until tender; drain.
- Bring sauce back to a simmer and whisk in butter one tablespoon at a time and then season with salt and pepper.
- Place one crepe on a plate, put 6 asparagus spears on crepe with tips alternating so 3 face each end and then top with 2 tablespoons sauce. Fold crepe in half over the asparagus. Repeat with remaining crepes, asparagus and sauce with 2 crepes per plate, spooning remaining sauce over crepes and garnish with parsley or chervil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.68 Kcal (2682 kJ) | ||
| Calories from fat | 480.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.4g | 82% | |
|---|---|---|---|
| Cholesterol | 237.77mg | 79% | |
| Sodium | 514.32mg | 21% | |
| Potassium | 741.16mg | 16% | |
| Total Carbs | 26.61g | 9% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 6.09g | 24% | |
| Protein | 11.58g | 23% | |
| Vitamin C | 18.9mg | 31% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.3mg | 30% | |
| Calcium | 158.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 152.21 Kcal (637 kJ) | ||
| Calories from fat | 114.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 82% | |
|---|---|---|---|
| Cholesterol | 56.49mg | 79% | |
| Sodium | 122.19mg | 21% | |
| Potassium | 176.08mg | 16% | |
| Total Carbs | 6.32g | 9% | |
| Sugars | 1.7g | 29% | |
| Dietary Fiber | 1.45g | 24% | |
| Protein | 2.75g | 23% | |
| Vitamin C | 4.5mg | 31% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.3mg | 30% | |
| Calcium | 37.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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