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Make crepes with your favorite recipe adding 2 Tbsp. finely 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.
Other Ingredients: 300 grams smoked salmon
1/3 cup grated Gruyere cheese
Sauce and Filling:
Melt 1/4 cup butter
Add 1/4 cup flour
Whisk in 1/3 cup white wine
1 2/3 cup milk
Whisk constantly over medium heat until mixture comes to boil and thickens, about 5 min.
Take from heat and add:
2 tsp. lemon juice and a pinch each of nutmeg and pepper.
Keep sauce warm, or make the night before, refrigerate and re-heat in the morning in the microwave.
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 centre of crepe extending a little over edge of crepe. Arrange 3 asparagus spears on salmon and roll tightly. Repeat with remaining ingredients. Place rolled crepes on sauce in dish. Pour remaining sauce down centre of crepes. Sprinkle with cheese and place under a preheated broiler for 1-2 minutes or until sauce is lightly browned. Serve immediately. Makes 12 crepes, 6 servings.
From Homemakers Magazine. I thought it looked nice for breakfast.
Ethel Brooks
Brooks' Place B&B
Edmonton, Alberta
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