Breads Pancakes: Crepes 24 by Recipe Cottage

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	Crepes 24

		Asparagus Crepes 2 large eggs 1/4 teaspoon salt 3/4 cup flour 1 cup milk 2 tablespoons butter 3 tablespoons olive oil 1 med onion, finely chopped 1 pound asparagus, trimmed, cut in 1" pieces 3 medium tomatoes, peeled, seeded and chopped 1/3 cup whipping cream 2 tablespoons butter 1/4 cup flour 2 cups milk 1/3 cup Parmesan cheese, grated Whisk eggs and salt in large bowl. Add flour alternately with milk, whisking until smooth. Whisk in butter. Brush crepes pan with oil and heat. Add 3 tablespoons batter to skillet and tilt to coat evenly. Cook until bottom brown, about 45 seconds. Turn and cook until second side browns, about 30 seconds. Transfer crepe to plate. Top with paper towel. Repeat with remaining batter, brushing pan with oil as necessary, layering crepes between paper towels and making total of 8 crepes. (Can be made 1 day ahead. Wrap stacked crepes tightly in plastic; chill.) Heat oil in heavy large skillet over medium heat. Add onion; saute 5 mins. Reduce heat to low. Add asparagus; simmer 10 mins. Add tomatoes and cream. Season with salt and pepper. Cover; simmer until mixture thickens, about 10 mins. Cool filling. Melt butter in heavy medium saucepan over medium heat. Add flour; stir 2 mins. (mixture will be very thick). Gradually whisk in milk. Bring to simmer, whisking constantly. Cook until slightly thickened, whisking often, about 3 mins. Cool slightly. Prehat oven to 350F. Butter 13 x 9 x 2" glass baking dish. Arrange 1 crepe on work surface. Spoon 3 generous tablespoons filling onto upper half of crepe. Roll crepe up, enclosing filling. Place seam side down in prepared dish. Repeat with remaining crepes and filling. Spoon sauce over top. Top with cheese. Bake until sauce is bubbling, about 25 mins.