Day 30: Savoury Asparagus Crepes

Jonathan has just come back from New Zealand ... and he loves crepes ... so for dinner I made savoury asparagus crepes with cheese sauce. He loved them! So good to see him!

Ingredients for 4 people:

Crepe Mixture -

• 4 eggs
• 1.5 cups of flour
• 3 cups of milk (cows milk or soya milk)
• Olive oil (for frying the pancakes)

Cheese Sauce

• 50g butter
• 2 tablespoons plain flour
• 2 cups milk
• 1 cup grated cheddar cheese
• Salt and pepper - for seasoning

Method:

Crepe Mixture -

Mix the flour, milk, portions of banana and eggs in a bowl. Use an electric beater to blend the ingredients until they are a fine, light liquid.

Place a tablespoon of olive oil in a pan, the ladel a portion of the crepe mixture into a frying pay when the oil is hot. Make sure you pour a fine layer of mixture onto the pan. Flip over when you can see the edges brown and the crepe become less translucent on the top. (Note: It's nice when the banana has the opportunity to caramelise in the crepe). Cook the other side until golden brown.

Keep cooking crepes until the mixture is gone!


Cheese Sauce -

Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming

Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Stir in cheese until smooth. Remove pan from heat.

Finally ... serve onto a plate and garnish with whatever greenery you'd like. Suggest that you serve this with a salad.