Smoked Salmon & Asparagus Crepes

By á-830

Ingredients

• 12 crepes
• Asparagus
• 300 grams smoked salmon
• 1/3 cup Gruyere cheese
• 1/4 cup butter
• 1/4 cup flour
• 1/3 cup white wine
• 1 2/3 cup milk
• 2 tsp lemon juice
• pinch of nutmeg and pepper

Details

Servings 6

Preparation

Step 1

Make crepes with your favorite recipe adding 2 tbsp grated lemon peel.

Blanche several spears (3 per person) of asparagus in boiling water for 2-3 minutes. Drain and rinse under cold water. Pat dry and set aside.

Melt butter. Add flour. Whisk in white wine and milk. Whisk constantly over medium heat until mixture comes to a boil and thickens, about 5 minutes.

Take from heat and add2 tbsp lemon juice and a pinch of nutmeg and pepper.

Keep sauce warm or make the night before.

To assemble crepes:

Spread half of the warm sauce in 9x13 sprayed pan. On lighter side of each crepe, put two slices of smoked salmon down the center extending a little over the edge of the crepe. Arrange 3 asparagus spears on salmon and roll tightly. Repeat with remaining ingredients. Place rolled crepes in sauce in dish. Pour remaining sauce down center of crepes. Sprinkle with cheese and place under a preheated broiler for 1-2 minutes or until sauce is lightly browned. Serve immediately.