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.
1 cup flour
½ t salt
1 teaspoon sugar
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
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