ASPARAGUS MUSHROOM PARMESAN CREPES

Steps:

• 1. FOR THE CREPE BATTER: Mix all crepe batter ingredients together. Blend until smooth and no lumps are present. Put the batter in the refrigerator for one hour. This will stay good for 48 hours in the fridge, so if you want, you can mix it up ahead of time. The idea of letting it rests, helps so that all air bubbles are out of the batter and also helps so that the crepes do not tear while you cook them.
• 2. When the hour is up (or you chilled the batter longer, doesnt matter) take the batter out and give it a good mix again.
• 3. With a frying pan, crepe pan or small omelet pan put on heat of the stove top and get it hot. Add a little (like 1 teaspoon) of oil if your pan is not non-stick. Ladle about a few tablespoons of batter onto the hot frying pan, and take the handle and twirl the batter around until you get a circle and batter stops moving around. When you see a few bubbles forming underneath and edges are just starting to get a golden color, flip the crepe over and cook for an additional minute. Remove to plate as you continue making the crepes. You can stack them on top of each other, they wont stick. Set the crepes aside.
• 4. FOR THE VEGETABLES: Take the asparagus and with both hands, "snap" it in half. Where it breaks will be the bottom part of the stem that is too tough. Put to the side. Get a large pot of water to boil, and add asparagus that has been snapped. Par boil for only 2 minutes. Then IMMEDIATELY plunge the asparagus into icy cold water, rinsing and then keeping them in very cold iced water until ready to sear. When ready to sear, take out of water to dry them slightly.
• 5. Chop the onion and mushrooms. In a large frying pan, add 1 Tablespoon of olive oil, and 1 Tablespoon of butter. Get the pan searing hot and then add onion, salt and pepper to taste. Let it cook until transparent (about 2-3 minutes) Add the sliced mushrooms to the onion. Sear until the moisture evaporates from the mushrooms, and the mushrooms just start to brown. Set aside to cool. Do not rinse the pan and keeping it hot, Add 1 Tablespoon of butter and 1 Tablespoon of olive oil to the hot pan. Let the butter melt (will melt very quickly) then add the asparagus stalks that have been snapped and drained from the ice bath. Pan sear them, covering with a lid and every minute or so, open the lid and stir the asparagus around. You are looking to steam them when the lid is on, and also get them to just starting to brown a bit. Take off heat, and set aside.
• 6. FOR THE SAUCE: Melt the butter in a sauce pan. Add the flour and stir until it forms lumps and all the butter and flour are blended together. Add the milk all at once and stir stir stir constantly, until it starts to thicken. Add salt and pepper to taste. Add the parmesan cheese and stir to melt. Take off heat and set aside.
• 7. NOW TO ASSEMBLE THE CREPES: Place about a Tablespoon of the sauce on a crepe. Smooth it over to cover most of the crepe. Sprinkle some mushroom/onion down the middle of the crepe. Add 4-6 asparagus stalks to the center. Roll up the crepe and place it seam side down onto a 9x13 inch baking dish. Assemble the rest of the crepes and line them up in the baking dish.
• 8. Take the extra sauce and run it down the middle of the crepes. Sprinkle with additional parmesan cheese, if desired. (maybe a 1/4 cup of so) Bake in a preheated oven at 350 degrees for about 15 minutes. The parmesan cheese will be melted on top of the sauce.
• 9. NOTE: This seems very involved, but really it isnt. You can make ahead many of the steps. Also, if you have left over asparagus, you are half way there! The mushrooms are optional, but a good addition. I can see having extra mushrooms when doing steaks, they would go well in these crepes as well.... you get the idea. Also, the crepes themselves can be done a day ahead of time as well. Then assembly is the only step left. :) I was very happy with the results. If you are still reading this recipe, it must sound good to you too! :)~ You wont be disappointed!