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Mushroom Asparagus Crepes

. . . a light main course, best with fresh asparagus.

Imperial	Ingredient	Metric
2	eggs	2
1/2 cup	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	125 mL
2 tbsp.	ROGERS OAT BRAN	25 mL
1/4 tsp.	basil	1 mL
1 cup	milk	250 mL
1 cup	sliced mushrooms	250 mL
1/4 cup	onion, finely chopped	50 mL
2 tbsp.	butter or margarine	25 mL
2 tbsp.	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	25 mL
1/4 tsp.	salt	1 mL
1/8 tsp.	pepper	0.5 mL
1 1/2 cups	milk	375 mL
1/2 cup	grated cheddar cheese	125 mL
36	asparagus spears	36
2	hard-cooked eggs, sliced	2
1/2 cup	chopped celery	125 ml

Crepes: Beat eggs slightly, add ROGERS NO ADDITIVE / ALL PURPOSE FLOUR, oat bran and basil. Gradually stir in milk and let mixture stand for a minimum of 15 minutes.

Pour about 3 tbsp. (40 mL) batter onto a 6" (15 cm) hot skillet and quickly rotate pan to spread batter evenly over bottom.

Cook until top is dry and underside golden. Turn crepe and cook for a few seconds on the other side. Continue cooking remaining batter in same fashion.

Filling: Saute celery, mushrooms and onion in butter until just tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Add cheese and continue to stir until cheese has melted.

Cook asparagus in boiling water until just tender. Drain. Be sure sauce and asparagus are hot, then on each crepe, arrange 3 asparagus spears and about 2 tbsp. (25 mL) sauce. Roll up crepe and arrange 3 crepes on each plate. Spoon sauce over crepes and garnish with egg slices. Serve hot.

YIELD: 4 servings/3 crepes per servin

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