Crepes Divan

Crepes Divan -This recipe can be made with broccoli,  I have prepared it for years in the spring with asparagus

Prepare the sauce

8 oz white mushrooms
1 medium onion
Chop the mushrooms and onions.  Sauté in 2 T butter until soft and a little lightly brown around the edges
Add 1 T corn starch and mix to create a paste
Add ½ cup heavy cream
Add ½ cup light cream
Add ½ cup chicken or vegetable stock
Salt and pepper to taste
Add ¼ cup sherry

Stir constantly until the sauce has thickened.

Prepare crepes

1 cup flour
½ t salt
1 teaspoon sugar
2 eggs
½ cup milk
½ cup water
2 T melted butter

Measure the dry ingredients and set aside.

In a medium bowl beat the eggs, add the milk and water,  beat well.  Whisk the liquid ingredients into the dry.  Pour the batter through strainer. Allow the mixture to sit for ½ an hour. Heat an 8” pan, lightly butter, using scant ¼ cup of batter pour in the batter while twirling the pan.  Allow crepe to set on one side before  turning to cook the second side. Slide crepe onto a plate, layer crepes  with wax paper or parchment to prevent sticking.

Steam the asparagus

Layer the crepe with a slice of smoked ham, Swiss cheese and a slice of turkey.   Across the center place 2 spears of asparagus.  Roll up the crepes and place seam side down in a buttered pan.  Spoon the sauce over the crepes.  Bake @ 350 for 45 minutes until the sauce is bubbly.. Yield – 8-10 crepes