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ASPARAGUS VEGETABLE CREPES

BREAKFAST

Asparagus Vegetable Crepes

YIELD

Serves 8-10 (two crepes per serving)

INGREDIENTS

Parmesan Crisp Cookies
2 cups Shredded Parmesan


Fresh Vegetables
6 Zucchini, 6 Summer Squash, 6 Sweet Red Peppers plus
3 Asparagus Spears per serving


Parmesan Béchamel Sauce
1 stick butter
1 cup All Purpose flour
4 cups half n half cream

2 Tbs Ground Nutmeg
1 cup Grated Parmesan

Crepe Batter
2 ½ cups Half & Half
5 eggs
2 cups cold water
4 cups malted flour (Carbon Brand)
2 sticks melted butter

PREPARATION & METHOD

Parmesan Cookie Crisp: place 4 Tbs shredded Parmesan on a hot griddle – flatten into small, flat round – when golden brown on underside, flip to other side – remove when both sides golden – place on paper towel until serving time – repeat to create one per serving

Fresh Vegetables: Large chop all vegetables – asparagus stay whole– roast with olive oil and salt in 400’ oven until lightly golden – about 20-30 minutes – keep warm

Béchamel Sauce: Melt 1 stick of butter in saucepan – when golden brown, add 1 cup All Purpose flour - whisk to make a classic roux – simmer for 5 minutes – add 4 cups of half n half cream and whisk on low heat until desired thickness and smooth – add 2 Tbs of nutmeg and 1 cup of grated Parmesan – whisk until blended – if too thick before serving, adjust with more whole cream.

Crepe Batter: Whisk eggs until frothy. Add water and half & half - whisk to combine. Add malted flour and melted butter - whisk gently to combine. With a 1/3 cup dry measure, ladle crepe batter onto hot griddle (400’). When bubbles form on top, flip and cook on other side. Stack crepes in a deep lidded pot on stovetop – this keeps them hot and soft.

PRESENTATION

Place two crepes on each serving plate – spoon serving of roasted vegetables on each crepe with three roasted asparagus spears protruding out one end

Roll up each crepe filled with vegetables - seam side down on plate

Spoon hot Parmesan Béchamel Sauce over crepes

Place Parmesan Cookie Crisp upright between crepes

Garnish with Fresh Herb – sprig of sage, basil, rosemary or parsley

MORE INFO

The Beaufort House, in Asheville, NC was built in 1894 and has been an inn for the past 15 years.

Its beauty and comfort have made it a North Carolina vacation destination for guests from all over North America and even worldwide.

Innkeepers Christina and Jim Muth are gracious, caring hosts who have created a warm, inviting environment which garners awards and much praise, including:

• Recently featured in both GQ and Cosmopolitan Bride Australia.

• The Beaufort House has been chosen as one of the 'top 20 finalists' for the title "Top 10 Most Romantic Inns"

• Voted Best "Place to Kiss."

Read more about them at www.beauforthouse.com then, try these spectacular crepes for your next brunch, or just because. This one’s a winner.


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