Asparagus and Scrambled Egg Crepes with Mustard Sauce
2 large eggs
2/3 cup whole milk
1 tablespoon melted unsalted butter, plus additional butter for crepe pan and baking dish
¾ cup whole wheat flour
½ cup boiling water
1 tablespoon unsalted butter
1 tablespoon whole wheat flour
½ teaspoon kosher salt
1 large egg yolk
1 tablespoon Dijon mustard
Asparagus and Egg Filling:
1 one-pound bunch of fresh asparagus, rinsed and trimmed
1 tablespoon of canola oil
4 large eggs
A few pinches of kosher salt
A few grindings of fresh black pepper
Nutrition FactsPer serving: 175 calories, 11 g fat (5 g saturated), 12 g carbohydrates, 8 g protein, 2 g fiber, 264 mg sodium (11% Daily Value).
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- Preheat oven to 350°F.
- In a medium bowl, beat together 2 eggs, milk, and 1 tablespoon melted butter. Mix in ¾ cup of flour, stirring until thoroughly combined and smooth. Cover bowl and place in refrigerator to chill.
- Meanwhile, make the mustard sauce. Bring water to a boil. In a separate saucepan set over low heat, melt 1 tablespoon of butter. While whisking continuously, add 1 tablespoon of flour. When mixture is well combined and begins to thicken, pour in boiling water slowly while whisking continuously. Add salt and egg yolk, and continue to stir until sauce thickens to the consistency of heavy cream, about 3 minutes. Remove from heat and stir in mustard.
- Fill a large sauté pan with enough salted water to cover the asparagus and bring to a boil. Reduce heat to medium-high and add asparagus, cooking until it turns a brighter green and is fork-tender but still stands firm when held up, about 3 minutes. Drain immediately and spread asparagus onto a plate or paper towel in a single layer where it will finish cooking from its own steam.
- In a frying pan set over medium-low heat, add the canola oil. In a bowl, lightly beat 4 eggs with salt and pepper until just combined. Add eggs to pan. When the bottoms of the eggs start to set, pull the eggs from the side of the pan with a spatula, tilting the pan to let the runny eggs fill the empty spaces. Break the egg into small pieces and remove pan from heat.
- In a crepe pan or nonstick frying pan over medium heat, add just enough butter to coat the cooking surface. Remove the crepe batter from the refrigerator and spoon a few tablespoons of batter into the pan, creating a thin crepe about 5 inches in diameter. As soon as the crepe has set, about 60 to 90 seconds, flip it and cook the other side to golden-brown. Remove the crepe from the pan and set aside. Cook all the batter into 8 crepes, working in batches and adding butter to the pan as needed.
- Place some scrambled egg into the center of the crepes and top with a few asparagus spears. Fold the crepes over to close them and place in a large, lightly buttered baking dish, overlapping side down. Pour mustard sauce down the center of each crepe and bake until the sauce bubbles at the edges, about 15 to 20 minutes. Serve immediately.