6 tablespoons unsalted butter
1/4 cup all purpose flour
1 1/4 cup whole milk
1 1/4 cup chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked
3 tablespoons medium dry Sherry (didn't use this)
1 pound thin asparagus, trimmed
Heat 5 tablespoons butter in a 2 quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté (oooooh fancy) sauce is silky and thick, about 25 minutes. (We all took a turn whisking) Reserve 1/2 cup sauce for topping.
Cook shallot in remaining tablespoon butter in a 10 inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with
Cut enough stalks into 1/4 inch pieces to measure 1 cup. (we just guessed at this point) Cook in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out and drain on paper towels, then stir into velouté sauce with salt and pepper to taste.
Basic Crêpe Batter for Sweet or Savory Crêpes ~ Blender Method
3 large eggs
1-1/3 cups whole milk
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted
Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.
If the batter is lumpy, strain it through a sieve. (ours wasn't, Chelsea blended the crap outta the batter, she's good) Cover and allow to rest at room temperature for at least one hour.
At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe.
Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.
Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.
Using a 1/4 cup measure (we used a whole cup, we wanted big crepes), fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.
Put some filling on the crepe and kinda fold it up, when its done try to get it onto the plate without making a big mess and splling the stuff everywhere. It takes about three tries to get it right.
I found these recipies online and we tried to follow the directions, but we're not much good at that.