Asparagus And Egg Crepes Recipe
Ingredients
| Fresh asparagus | 2 Pound | |
| Hard cooked eggs | 4 , sliced | |
| Crepes | 8 | |
| Pepper | 1⁄8 Teaspoon | |
| Egg yolks | 3 | |
| Salt | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Butter | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 227 Calories from Fat 155
% Daily Value*
Total Fat 18 g27%
Saturated Fat 9.5 g47.5%
Trans Fat 0 g
Cholesterol 240.8 mg80.3%
Sodium 179.2 mg7.5%
Total Carbohydrates 10 g3.5%
Dietary Fiber 2.4 g9.6%
Sugars 3.3 g
Protein 9 g17.4%
Vitamin A 29.1% Vitamin C 12%
Calcium 5.2% Iron 16.3%
*Based on a 2000 Calorie diet
Directions
Drain.
Arrange eggs and asparagus on crepes.
Season with salt and pepper.
Fold crepes and place in a shallow baking dish.
Cover with a foil top.
Heat at 350°F for 10 minutes or until warm.
To make'sauce, place yolks, salt, mustard and lemon juice in blender.
Cover and blend until eggs are well mixed.
Heat butter until bubbling hot and immediately pour butter in a tiny stream through small opening in top of blender, keeping blender on low until mixture is thickened, Spoon sauce over warm crepes.
Serve immediately.
Chef
