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Make Mornay sauce--
With a hand mixer, blend together milk, flour and pepper. In medium saucepan over medium-high heat, cook mixture, stirring constantly, until mixture boils and is smooth and thickened. Remove from heat. Stir in cheeses until Swiss cheese is melted. Stir in white wine.
Prepare Crepe Dish--
Steam or cook asparagus in small amount of boiling water just until crisp-tender, about 10 to 15 minutes. Drain. Divide asparagus spears among crepes.
Evenly coat 13 x 9 x 2-inch baking dish with spray. Set aside.
Slice the hard boiled eggs and stir into 1/2 cup of the Mornay Sauce until combined. Spoon about 2 to 3 tablespoons of the egg mixture evenly over asparagus on each crepe. Roll up crepes. Place in prepared baking dish. Pour remaining Mornay Sauce over crepes.
Bake in preheated 350F oven until hot and bubbly, about 15 to 20 minutes. Garnish with parsley, if desired.
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