Asparagus and Ricotta Filled Crepes

Name: Asparagus and Ricotta Filled Crepes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 egg; 1/4 cup (60 ml) flour; 1/2 cup (125 ml) milk; Salt and pepper; 3/4 cup (180 ml) ricotta cheese; 1/3 cup (75 ml) fresh Parmesan cheese, grated; 2 tablespoons (30 ml) 35% cream; 2 tablespoons (30 ml) fresh parsley, chopped; 2 tablespoons (30 ml) fresh chives, chopped; Salt and pepper; 24 asparagus, grilled or steamed; 1 recipe Hollandaise Sauce (see recipe for Grilled Asparagus with Tarragon Sauce); Fresh herbs for garnish

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Preparation 20 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Batter

1 egg
1/4 cup (60 ml) flour
1/2 cup (125 ml) milk
Salt and pepper

Filling

3/4 cup (180 ml) ricotta cheese
1/3 cup (75 ml) fresh Parmesan cheese, grated
2 tablespoons (30 ml) 35% cream
2 tablespoons (30 ml) fresh parsley, chopped
2 tablespoons (30 ml) fresh chives, chopped
Salt and pepper
24 asparagus, grilled or steamed
1 recipe Hollandaise Sauce (see recipe for Grilled Asparagus with Tarragon Sauce)
Fresh herbs for garnish

Preparation

Preheat the oven to 160 °C (325 °F).
In a bowl, combine the ricotta, Parmesan, cream and herbs. Season with salt and pepper.
In a bowl, whisk together all the batter ingredients. Cook four 20-cm (8-inch) crêpes in a non-stick skillet. Set aside.
Divide the filling among the crêpes. Spread the asparagus over the filling. Close the crêpes, giving them the shape of a cone.
Place the crêpes on a baking sheet. Cover with aluminum foil and reheat in the oven. Right out of the oven, place the crêpes on serving plates. Drizzle with hollandaise sauce and garnish with fresh herbs.

To help you with this recipe

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Content	% Daily Value
Calories 580
Total Fat 52 g
Saturated Fat 31 g
Sodium (salt) 570 mg
Carbohydrates 14 g
Fibre 2 g
Protein 17 g