Asparagus Crepe Omelettes with Hollandaise and Homefries

Crepe Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Preheat oven to 350°F.

Peel and dice (big chunks) potatoes, place on aliminium foil, salt and bake until golden brown.

Scramble 2 eggs and add 2 tbsp. of water. Cook egg with the same method as crepes, making thin, round egg crepes.

Place round of egg on crepe, blanche 6 asparagus spears and place in center of each crepe omellette so that 3 tip ends face one direction and 3 tip ends face the opposite direction; fold crepes over to enclose asparagus.

Pour Hollandaise over asparagus crepes, serve with homefries and DEVOUR.