Asparagus Crepes Hollandaise
|Skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Tablespoon|
|Frozen asparagus spears||24 , cooked|
|For "hollandaise" sauce|
|Margarine||1 Tablespoon, melted (Warm)|
|Lemon juice||1 Tablespoon|
|Ground red pepper||1 Dash|
In blender container combine first 3 ingredients and process until smooth, about 30 seconds; let batter rest for about 15 minutes so that bubbles will subside.
Spray 6-inch nonstick skillet or crepe pan with nonstick cooking spray and heat; pour 1/4 of batter (about 1/4 cup) into hot pan, quickly tilting pan to coat entire bottom with batter.
Cook until underside of crepe is lightly browned and edges are dry; using pancake turner, carefully turn crepe over and cook other side briefly (just to dry), about 30 seconds.
Slide crepe onto plate and repeat procedure 3 more times, using remaining batter and making 3 more crepes.
Preheat oven to 350°F.
Arrange 6 asparagus spears in center of each crepe so that 3 tip ends face one direction and 3 tip ends face the opposite direction; fold crepes over to enclose asparagus and place seam-side down in casserole that is just large enough to hold them in 1 layer.
Bake for 10 minutes.
Just before serving, in blender container process egg at high speed until thick and lemon colored; with motor running, slowly add margarine and continue processing until mixture is thickened.
Add lemon juice and seasonings, processing just to blend.