Here’s a classy wrap for your next picnic. The simple spread on this crepe is the secret sauce served on sandwiches at the pub where my daughter, Maggy, worked when she lived in England. The grated onion, which subtly heightens the flavor, is key.
When making the crepes, if you like, you can use an equal amount of regular all-purpose flour, but instant flour helps keep the batter from lumping. You might get up to 14 crepes from the batter, but this gives you enough to enjoy a couple while you’re making them! Recipe developed by Pam Anderson of Three Many Cooks
Ingredients
INGREDIENTS
For the Super Simple Crepes
instant (Wondra) flour
large eggs
milk
regular or light mayonnaise
Salt
small red onion
thin asparagus spears
vegetable or canoila oil
very thinly sliced prosciutto
Water
whole grain mustard
Directions
DIRECTIONS
Mix onion, mayonnaise and mustard in a small bowl (Can be covered and refrigerated a couple of days in advance.)
Bring asparagus, 1/3 cup of water, and a light sprinkling of salt to boil in a covered large skillet
Working one at a time spread mayonnaise mixture over each crepe
To make the Super Simple Crepes
Measure milk and water in a 1-quart liquid measuring cup. Whisk in eggs, then flour, salt, and oil. (Can be covered and refrigerated several days.)
Heat flat pan over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a 1/4 cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.
