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Recipe of: © Monsieur Cuisine

Breton crêpes with white asparagus

MC plus
4 portions
Average difficulty
Preparation time: 10 min.
Created on: 04.08.2016
Last changes: 14.02.2018

FOR THE CRÊPES:

  • 50 g wheat flour
  • pinch of baking powder
  • pinch of salt
  • 1 egg
  • 100 ml milk
  • 4 tbsp mineral water
  • 1 tbsp butter

FOR THE ASPARAGUS:

  • 1.5 kg white asparagus
  • 1 heaped tsp salt
  • 1 tsp sugar
  • 1 tbsp butter

Nutrients

Per portion:

  • calorific value
    2629 kj / 628 kcal
  • protein: 28 g
  • carbohydrates: 21 g
  • fat: 52 g
Instruction
Preparation time
10 min.
  1. To make the crêpes, place the flour, baking powder, salt, egg and milk in the blender jug, then mix for 30 seconds/speed setting 3. Leave the batter to stand for 15 minutes, then add the mineral water and blend for 20 seconds/speed setting 3. Transfer the batter to another container and chill in the refrigerator. Clean the blender jug.
  2. Peel the asparagus. Cut off the ends, discarding any woody bits. Wash and drain the asparagus. Fill the blender jug with 500 ml water, then add the salt, sugar and butter. Place the asparagus in the steamer basket and cook for 30 minutes/steamer button. Remove from the basket and allow to drain. Pour away the water.
  3. To make the crêpes, heat the butter in a frying pan over a medium heat, then cook four thin crêpes, one after the other. Roll up some asparagus in each one and serve, perhaps with a topping of Hollandaise sauce.

Finished!

Bon appétit with Monsieur Cuisine

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