ASPARAGUS CRêPES WITH MUSHROOM SAUCE

Asparagus Crêpes with Mushroom Sauce image

Number Of Ingredients 12

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1 piece large egg
1 1/4 cup milk
1 cup unbleached all-purpose flour
1 tablespoon butter
1 1/2 pounds asparagus, trimmed and steamed until tender
3 tablespoons unsalted butter
1 pound mushrooms, thinly sliced
1/2 teaspoon salt
3 tablespoons brandy or dry sherry
3 tablespoons unbleached all-purpose flour
1 1/2 cups warmed milk
1 dash freshly ground black pepper

Steps:

Place the egg, milk, flour, and salt in a blender and whip until smooth.
Heat a 6- or 7-inch nonstick crêpe or omelet pan. When it is warm, brush it lightly with melted butter. Wait another 30 seconds or so until the pan is quite hot.
When the pan is hot enough to sizzle a bread crumb, pour in ¼ cup of the batter. Lift the pan, and tilt it in all directions until the batter thoroughly coats the bottom. Pour off any excess batter. (The pancake should be thin.)
Cook on one side until set (about 20 seconds), then turn it over and cook for just another second or two on the other side.
Turn the crêpe out onto a clean, dry dinner plate and repeat the procedure until you have used up all the batter. (If you keep the pan hot, you won't need to add much - if any - additional butter.) You can pile the finished crêpes on the plate; they won't stick together.
To fill, place 3 or 4 stalks of cooked asparagus on one side of each crêpe, and roll or fold the other side over. Serve warm or at room temperature, with hot or warm Mushroom Sauce puddled onto the plate underneath and/or spooned over the top.