Perfect Dish: Crepes – salty and sweet in one meal

As I love pancakes (e.g. for breakfast) it’s probably not a big surprise that I love crepes as well :) One thing I love about them in particular is that you can enjoy them salty and sweet in one meal. I usually start off with some savory ones and end with a sweet one for dessert.

One of my favorite combinations is green asparagus with a homemade Hollandaise Sauce – actually I enjoy Hollandaise Sauce with many different kinds of veggies. For dessert I prefer my crepes with some fruits and ice cream or cinnamon sugar.

So today I’m sharing my recipe for this lovely and easy menu (this serves about 3-4 people depending on the thickness of the crepes ;) ):

What you need:
  •         1 cup all-purpose flour
  •         1/4 tsp coarse salt
  •         4 eggs
  •         3 TBSP butter (melted)

Combine flour, salt, milk, eggs, and butter. Mix until batter is smooth and bubbly on top. Let batter sit for about 10 min at room temperature.
Heat a skillet over medium heat. Lightly coat it with some butter. Add about 1/3 cup batter and swirl the skillet so it completely covers the bottom of skillet. Cook until underside of crepe is golden brown (about 2 min).
Loosen edge of crepe with a rubber spatula and quickly flip it (this needs a bit practice but once you got it you’ll never forget ;) ). Cook 1 min from the other side. Slide crepe out of skillet on a plate and place it in pre-heated oven (about 120 F). Repeat with remaining batter.

Green Asparagus (about 15 stalks)

Trim away the bottom 1/4 of the stalk. The tip of the asparagus is very tender, but the farther down you go on the stalk, the tougher it gets.

Boil some water and add some slat and a hint of sugar to it. Cook the asparagus for 6-8 min (depending on the thickness of the stalk), slide a knife carefully in one of the stalks to see if they are done. Optional: Once they are done transfer the asparagus to cold water in order to maintain their green color.

Hollandaise Sauce
What you need:
  •        3 large egg yolks
  •        1 TBSP lemon juice (and optional 1 tsp of mustard)
  •        ½ cup melted butter

Put the bowl of egg yolks over a pan of gently simmering water. Slowly add the lemon juice and mustard. Whisk the mixture well.
Gradually add about 1/4 cup of the melted butter while stirring constantly. Slowly add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. The butter should melt slowly so eggs have time to thicken sauce without curdling. Serve immediately.
Trick: At this stage keep an ice cube close-by so if the mixture is starting to split, you can drop it in and whisk the mixture. This can save the hollandaise sauce in case of an emergency.

Dessert option
For dessert just add some delicious vanilla ice cream to the warm crepes and serve it with some seasonal fruit!

Bon Appetit 

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