Circle B Kitchen
Makes 10 side dish servings or 20 appetizer servings
For the Crepes:
½ cup milk
2 eggs
6 tablespoons warm water
2 tablespoons melted butter
¼ tsp salt
½ cup flour
2 cups grated Gruyere cheese
3 scallions, chopped (optional)
20 asparagus spears, trimmed to 6 inch lengths
Blend the first 5 crepe ingredients together and then whisk in the flour. Cover and let sit while you prepare the asparagus.
Blanch asparagus in boiling salted water for 2 minutes (no longer). Place in a bowl of ice water to stop the cooking and set aside.
Melt a teaspoon or 2 of butter in a 6-inch non-stick pan (I use nonstick cooking spray). Pour about 3 tablespoons of the crepe batter into the hot pan. Swirl to cover pan. Cook for about a minute or until the edges begin to loosen and the top looks dry-ish. Run the edge of a thin spatula around the edge of the crepe to loosen, and then flip the crepe over and cook an additional minute or so. Continue with the rest of the crepe batter, keeping the crepes covered as you make them so they won't dry out.
To assemble, take one crepe and sprinkle about 2 tablespoons of the grated Gruyere cheese evenly over the crepe and then place 2 asparagus spears in each crepe (if making for a side dish; use 1 asparagus spear if making for an appetizer), and roll up tightly. Place in a buttered casserole.
Sprinkle with the remaining cheese and sliced scallions (if using). Bake at 350° for 15 minutes.