Asparagus Crepes

Ingredients

Serves: 4-6

1 Large Tin Asparagus Spears, Preferably Green
185g Flour
2 Eggs
1 1/2 Cups Milk
1 tsp Salt
1 tsp CSR White Sugar
1 Tablespoon Oil
Butter

MORNAY SAUCE:
2 Tablespoons Flour
2 Tablespoons Butter
1 Cup Milk
Nutmeg
1/2 Cup Grated Cheese
Salt and Pepper
Grated Parmesan

Method

1 : Sift the flour into a bowl, add the eggs and gradually beat in the milk until mixture is smooth and about the consistency of thin cream. Add the oil and sugar. Leave to stand at least 2 hours.
2 : Melt a little butter in a frying pan and make small thin crepes. Keep warm.
3 : Drain the asparagus and make the mornay sauce. Roll each asparagus spear into a small pancake and pack, cigar fashion, in a shallow ovenware serving dish. This may be done ahead of time and kept covered in refrigerator.
4 : Pour on the hot mornay sauce, sprinkle with parmesan, place in a hot oven until brown and bubbly, about 15-20 mins.