Asparagus crêpes with eggnog hollandaise

Step 1/7

• 125 g flour
• 2 eggs
• 25 g warm butter
• ½ tsp salt
• 250 ml milk
• 2 tbsp fresh parsley
• 2 tbsp Parmesan
• pepper

• mixing bowl
• whisk
• cutting board
• knife

Roughly chop parsley. In a mixing bowl, stir together flour, eggs, warm butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Season with pepper. Stir in chopped parsley and Parmesan. Cover bowl and transfer to fridge for approx. 30 min.

Step 2/7

• 1 tbsp olive oil
• 40 g panko

• frying pan
• cooking spoon

Heat olive oil in a frying pan, add panko and toast for approx. 2 – 3 min. until golden brown. Set aside.

Step 3/7

• 1 tbsp olive oil
• 400 g green asparagus
• 1 tbsp lemon juice
• salt
• pepper

• frying pan

In another frying pan, heat up olive oil, add asparagus and sauté for approx. 5 – 7 min. until soft and starting to turn golden brown. Add lemon juice and season with salt and pepper. Then set aside.

Step 4/7

• 40 ml white wine vinegar
• 125 ml white wine
• 1 bay leaf
• 2 peppercorns
• 2 mustard seeds
• 1 tbsp sugar
• 4 egg yolks
• 250 g melted butter
• salt

• large saucepan
• sieve
• small saucepan
• heatproof bowl

Add vinegar to a small saucepan over medium heat. Add white wine, bay leaf, peppercorns, mustard seeds and sugar. Season with salt. Set a heatproof bowl over a pot of simmering water. Set a sieve on top of the bowl and pour wine mixture through sieve into the bowl. Remove sieve, then add egg yolks, whisking constantly so that the egg yolk doesn’t cook. Gradually add butter in a slow stream. Keep whisking until hollandaise thickens.

Step 5/7

• 1½ tbsp egg liqueur

Remove from heat, whisk in eggnog and set aside.

Step 6/7

• butter for frying

• frying pan

Melt butter in a frying pan over medium-high heat and cook crêpes for approx. 1 min. per side until golden brown.