from Linda McCartney On Tour
by Linda McCartney
1 1/4 cups all-purpose flour, sifted
2 large organic eggs
1 1/4 cups dairy or soy milk
2/3 cup water
1 teaspoon vegetable oil, plus extra oil for frying
pinch of sea salt
36 small, fresh asparagus spears, trimmed
2-3 tablespoons freshly chopped tarragon
1 cup creme fraiche or sour cream
1 teaspoon freshly squeezed lemon juice
1 teaspoon superfine sugar
black pepper to taste
For the batter, put the flour, eggs, milk, water, oil, and salt into a blender, and run it for 1 minute. Alternatively, sift the flour into a medium bowl, add the eggs, and slowly whisk in the milk, water, oil, and salt to make a smooth batter. Let it rest for 2 hours.
Heat a 7-inch frying pan until hot, then moisten it with a small amount of oil. Carefully pour in 2 tablespoons of the batter and swirl it around the base of the pan to form a thin pancake. Cook the crepe until it is golden and crisp on both sides. Remove it from the pan and keep it warm in a moderate oven between sheets of aluminum foil or wax paper while you make the other crepes. Repeat the steps until you have made twelve crepes in all. Brush the pan lightly with a little more oil if necessary between crepes, and regulate the temperature of the pan to prevent them from burning.
Cook the asparagus until tender, standing it in boiling water so that the tips steam above the surface and the base of the asparagus is soft. This will take about 6-7 minutes. Drain the asparagus thoroughly; allow it to cool slightly before laying three spears in the middle of each crepe.
Mix the chopped tarragon into the creme fralche or sour cream and season to taste with the lemon juice, sugar, and pepper.
Spoon a little of the sauce over the warm asparagus, fold both sides of the crepe over the center so that the asparagus protrudes at each end, and serve at once with the remaining sauce on the side.
Preparation time: 30 minutes
(plus 2 hours resting time)
© 1998 by Linda McCartney. Used by permission - www.TWBookmark.