Herbed Crepes with Asparagus, Salmon and Hollandaise Sauce

I've been wanting to make crêpes since I saw this post a few months ago and decided the time had finally come, since I had such a beautiful bundle of asparagus from Halma's and no ideas about what to do with yet!

I always use this recipe from Epicurious for my crêpes (just the crêpes, not the filling) because it makes the most gorgeous crêpes. If I am making dessert crêpes, I just omit the chives and dill and add a bit of vanilla extract. When I used this recipe for the first time, I was being lazy and didn't want to to blend the batter, but I did it and it makes such a difference! Totally worth the effort!

Herbed Crêpes with Asparagus, Salmon and Hollandaise Sauce

Herbed Crêpes (from Epicurious)

This recipe is for two servings only. Double (or triple!) the amounts if necessary!

1/3 cup whole milk

• 3 tablespoons all-purpose flour
• 1 large egg
• 2 teaspoons vegetable oil plus additional for cooking crêpes
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh dill

Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.

Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil. 

Hollandaise Sauce (from Vegan YumYum)

1/2 Cup Sliced Raw Almonds
1/2 Cup Hot Water
2 Tbs Earth Balance
2 tsp Lemon Juice
1/4 tsp Salt
2 Tbs Nutritional Yeast, optional (or 1/4 tsp turmeric for color)
1/2 tsp Dijon Mustard, optional

Place all ingredients in a blender and blend until extremely smooth. 

Asparagus and Salmon Filling

Asparagus
Salmon Filet
Olive Oil
Freshly ground salt and pepper

Preheat oven to 375 degrees F. Line a baking sheet with tinfoil. Trim ends of asparagus, and cut in 1 inch pieces. Add both salmon and cut asparagus to lined baking sheet. Drizzle asparagus and salmon with a bit of olive oil and sprinkle with salt and pepper. Bake for about 15 minutes, or until salmon and asparagus are cooked. Don't over cook the asparagus - it may be necessary to pull them from the sheet before the salmon is done.

Lay a crêpe flat and add salmon and asparagus to the center. Drizzle with hollandaise sauce, and fold over sides of crêpe. Enjoy!