A spear on asparagus

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12. Bake, uncovered, until THE crepes are warmed through AND THE cheese has melted, about 12 TO 15 minutes. If you prefer a browner top, place under a heated broiler just until golden brown. Serve immediately. Serves 4 (2 crepes per serving). 3762
10. TO assemble crepes: Place 2 tablespoons OF THE cheese?filling down THE center OF a crepe AND top with a spoonful OF THE cooked mushrooms. Arrange 3 asparagus spears down THE center OF the crepe SO that THE tips extend just beyond THE edge OF THE crepe. 3188
2 tablespoons all-purpose flour 7567
8 savory crepes (purchased or using THE recipe that follows) 4429
1/8 teaspoon Kosher salt 6499
Kosher salt AND freshly ground black pepper 7633
1 cup milk 6886
Filling Ingredients 9128
6. IN a medium saute pan, melt 1 tablespoon OF THE butter over medium high heat. Add THE mushrooms AND cook until THE moisture they release has evaporated AND they?are golden brown. Set aside. 2400
1 cup all-purpose flour 2587
Directions: 6712
1/4 cup heavy cream 6992
3/4 cup chicken or vegetable stock 8808
11. Roll up AND place, seam side down, IN THE prepared baking dish. Repeat with THE remaining crepes, sauce AND filling - THE crepes should fit snuggly IN THE dish. Sprinkle THE remaining?1/2 cup OF grated Gruyere over THE tops OF THE rolled crepes. 3361
9. Preheat oven TO 350 degrees?F. Butter a 13 x 9-inch baking dish and?set aside. 9703
1/4 cup Gruyere cheese 5364
7. IN a medium saucepan, melt THE remaining 2 tablespoons OF butter over medium high heat. Add THE onion AND cook, stirring occasionally, until translucent, about 3 minutes. Add THE flour AND cook, stirring, until light golden brown, about 2 minutes. 8381
2 tablespoons unsalted butter, melted 4643
1 small yellow onion 5858
Crepe ingredients: 9556
Additional unsalted butter FOR frying 1118

California Asparagus AND Mushroom Filled Crepes?

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1/2 cup grated Gruyere cheese, FOR topping 5177
FOR more information, recipes AND tips, visit www.calasparagus.com. 4256
8 ounces button mushrooms, thinly sliced 4363
2 tablespoons unsalted butter 4042
1. TO make crepes: IN a medium bowl, combine THE flour AND salt, whisking TO combine. Make a well IN THE center OF THE flour AND add THE eggs, whisking just THE eggs until thoroughly mixed. Slowly AND steadily whisk IN a little more than half OF THE milk, while incorporating more AND more OF THE flour from THE edges into THE batter.? 5004
8. Add THE stock and?bring TO a boil, stirring briskly, AND cook until thickened, about 1 minute. Remove from THE heat. Add cream AND 1/4 cup Gruyere cheese, whisking until smooth. Season to taste with salt AND pepper. Set aside. 2120
1 tablespoon unsalted butter 772
At THE market, select asparagus spears OF similar diameter SO that they cook evenly. THE veggie's tips should BE compactly closed. Trim THE ends OF THE spears, then refrigerate, upright, standing IN an inch OF water. Cover loosely with plastic or wrap THE cut ends IN a wet paper towel. Store wrapped IN plastic IN THE refrigerator FOR up TO three days. 2160
5. TO make filling: Bring a large saute pan OF salted water TO a boil over high heat. Add THE asparagus AND cook until tender but still crisp, about 2 minutes. Transfer THE asparagus TO a colander, refresh under cold running water TO stop THE cooking, AND drain well. Set aside. 7994
1 pound fresh California asparagus, ends trimmed 3147
4. Place THE pan back on THE burner AND cook until it just begins TO brown underneath AND THE top surface looks set, about 1 minute. Using THE edge OF a spatula, loosen THE edge OF THE crepe from THE pan AND flip (your fingers work best at this point!) Cook just until browned lightly, about 1 minute. Transfer THE crepe TO a plate. Repeat with THE remaining batter, stacking THE crepes directly on top OF one another when cooked. 345