Asparagus Crepes

• 1/2 cup milk
• 1 egg
• 1/3 cup plus 2 teaspoons all-purpose flour
• 24 asparagus spears, cooked and drained
• 2 egg yolks
• 1/4 cup water
• 1 tablespoon butter, melted
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• Dash cayenne pepper
• Paprika

1. For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. skillet over medium heat. Pour 1/4 cup batter into center of skillet; lift and tilt pan to coat evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove and keep warm. Repeat with remaining batter, greasing skillet as needed.
3. Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, at 350u0b0 for 10-15 minutes or until heated through.
4. In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon or until the temperature reaches 160u0b0. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

milk, egg, flour, egg yolks, water, butter, lemon juice, salt, cayenne pepper, paprika

Taken from www.tasteofhome.com/recipes/asparagus-crepes/ (may not work)