Asparagus Crepes with Hollandaise Sauce
1.
Roughly chop parsley. In a mixing bowl, stir and mix the flour, eggs, warm butter, salt, and milk for about 3-5 minutes until a smooth batter is formed. Sprinkle pepper to taste. Stir in the chopped parsley and Parmesan cheese. Cover the bowl and put it in the refrigerator for 30 minutes.
2.
Heat Australian extra virgin olive oil in a frying pan, add the breadcrumbs, and bake for 2-3 minutes until the breadcrumbs are golden brown. Set aside.
3.
Heat the Australian extra virgin olive oil in a frying pan, add the asparagus, and stir-fry for 5-7 minutes until the asparagus softens and begins to turn golden brown. Pour in lemon juice and season with salt and pepper. Then set it aside.
4.
Pour white wine vinegar in a small saucepan and heat over medium heat. Pour in the white wine, add bay leaves, pepper seeds, mustard seeds and sugar. Season with salt. Put a heat-resistant bowl in a pot of slightly boiling hot water, put a sieve on the bowl, and then filter the wine mixture through the sieve and pour it into the bowl. Remove the sieve, put the egg yolks in the bowl and keep stirring so that the egg yolks do not solidify. Slowly pour the butter. Keep stirring until the hollandaise sauce thickens.
5.
Turn off the heat and remove the hollandaise sauce, stir in eggnog and set aside
6.
Melt the butter in a frying pan over medium-high heat, and fry the crepes for about 1 minute on each side, until the surface is golden brown.
7.
Place the crepes on the serving plate. Put two slices of ham and 4 green asparagus sprouts on each crepe and roll them up carefully. Drizzle with eggnog hollandaise, sprinkle with toasted breadcrumbs, and garnish with fresh parsley. Enjoy!
Tips:
1. The production of hollandaise sauce is more complicated, and the taste varies from person to person. The added ingredients can be selected according to your favorite
2. The use of butter will be more fragrant, but if you want to be healthy and lighter, you can replace it with olive oil. A good extra virgin olive oil is also suitable for high-temperature frying
