Crepe with asparagus and melon salad “French Connection”
Ingredients:
Crepe
Salad
Directions:
Crepe
Step 1
Shift dry ingredients together
Step 2
In a blender add all of the ingredients. Blend on high speed for 30 seconds. Stop, scrape down the sides of the blender and blend again for another 30 seconds.
Step 3
Heat a lightly oiled crepe pan over medium heat. (We recommend you rub the oil onto the pan using a piece of paper towel.)
Step 4
Pour batter onto the preheated crepe pan, then tip and rotate the pan to spread the batter as thinly as possible. Half a cup of crepe batter perfectly covers a crepe pan and makes a thin crepe 9" in diameter.
Step 5
Brown two to three minutes on one side, flip the crepe when the underside is crispy and unsticks by itself. Loosen the sides with a flat tool and then slide a spatula under the crepe to flip onto the other side.
Step 6
Cook for a minute more on the other side and then transfer to a plate. Repeat the process until no more batter remains.
Step 7
Fill each crepe with a smear of French connection cheese and melon salad.
Salad
Step 1
In a small bowl with olive oil, vinegar, salt, and several grinds of pepper, mix asparagus, melons, and chopped tarragon