Veggie - Asparagus Crepes with Mornay Sauce

Veggie - Asparagus Crepes with Mornay Sauce

Ready in 45 minutes
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Veggie - Asparagus Crepes with Mornay Sauce"

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Try this Veggie - Asparagus Crepes with Mornay Sauce recipe, or contribute your own. "French" and "Crepe" are two tags used to describe Veggie - Asparagus Crepes with Mornay Sauce.


Are you making this? 
8 ea Crepes; made in advance
1 lb Asparagus
6 ea Egg; hard boiled
-- Mornay Sauce --
1 1/2 cup Milk
3 tablespoon Flour
3/4 cup Swiss; grated
3 tablespoon Parmesan; shredded
2 tablespoon White wine; dry
1 teaspoon Pepper

Original recipe makes 4 Servings



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.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 432 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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kimjorna 5 years ago

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