- 2 large eggs
- ¾ cup milk
- ½ cup water
- 3 tablespoons olive oil
- ½ teaspoon salt
- 2 ounces whole-wheat flour (½ cup less 1 tablespoon)
- 2 ounces all-purpose flour (scant ½ cup less 1 tablespoon)
- 2 to 3 tablespoons finely chopped tarragon, parsley, chervil or chives (or a combination)
- Butter for the pan
- 2 pounds asparagus
- Salt and freshly ground pepper
- 1/2 cup (2 ounces) grated gruyère cheese
- 2 tablespoons chopped chives
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly grated Parmesan
- Place the milk, water, eggs, oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs.
- Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in three to four tablespoons of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up. You’ll get about 12 crepes with an 8-inch pan, 16 with a 6-inch pan.
- Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
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