Asparagus Crepe Brunch for Two

Sunday and Mike's home and not working... so I decided to make a small brunch type meal to hold us until tonight's supper: slow cooker corned beef with home made poutine (much healthier than restaurant!)

For the crepes:

In a bowl, whisk together 1 egg, 1 cup milk. Then add a sprinkle of coarse salt and half cup of whole wheat flour. Whisk well. If mixture thickens, you can loosen it with a few splashes of milk.

Step by Step:

1. Cook the crepes. Heat up your pan (med-high) with olive oil. Ladle in your first crepe and be sure all sides of the pan are full with batter. Allow to bubble and harden before flipping. Remove and repeat for the next one.

2. Once crepes are set aside, add oil and saute 8-10 asparagus for about 6 minutes, with salt and pepper. Remove and set aside.

3. Next add egg whites (maybe 3 per person) to oil, allow to harden before flipping. Repeat once more and set aside.

Assembly:
- Add a crepe to the hot pan again, top with round egg white, 4-5 asparagus, a few sprinkles of fresh basil and freshly grated Romano cheese!!!! Let heat up maybe 1 minute.

- Now simply fold the crepe, as you see in the picture. Repeat for the next one.

- Serve with fresh fruit: mango, strawberries and raspberries or whatever!

Sounds complicated ? It's not. It's well worth it to make enough batter for only two people. This way you don't have to force down 10 crepes.

Enjoy!

Moolicious!