Asparagus Crêpes with Hollandaise Sauce

Ingredients

• 100 g flour
• 100 ml milk and mineral water
• 3 eggs (medium size)
• Salt
• 30 g Butter
• 2 tbsp clarified butter
• 1 kg white asparagus
• salt, pepper from the mill
• 2 egg yolks (medium)
• juice of half a lemon
• 6 tbsp asparagus broth
• 100 g butter
• 1 Spring onion
• parsley (for garnish)

Instructions

1. 1.

   Whisk flour with mineral water, milk, eggs and salt into a smooth batter. Cover and let rest for 30 minutes.

2. 2.

   Meanwhile peel the asparagus, trim the ends and cook the asparagus in salted water for 12–15 minutes. Then drain (remove 6 tbsp beforehand) and let it drip.

3. 3.

   Melt butter for the batter. Stir into the batter. Heat clarified butter in a non‑stick pan and bake very thin crèpes in it. Keep warm.

4. 4.

   Whisk egg yolks with lemon juice and asparagus broth in a metal bowl. Place over a hot water bath and whisk until frothy. Fold in butter pieces. Season with salt and pepper.

5. 5.

   Trim, wash and finely slice the spring onion. Wrap asparagus in the crèpes and pour the hollandaise sauce over them. Serve garnished with spring onions and parsley.