Spinach Crepe Stuffed with Asparagus, Prosciutto, and Roasted Yellow Pepper

Recipe Courtesy of Steven Waxman, Trax Cafe

Ingredients:
¾ cup        Fresh Spinach
2 cups         Flour
1 1/2 cups     Milk, preferrable whole
12         Eggs
1/2 lb         Butter, melted
1 tsp         Salt
36 stalks    Asparagus, grilled
24 slices    Prosciutto, thin slices
6 peppers    Roasted Yellow Pepper, peeled and cut in half
1 teaspoon    Oil, if not using non-stick pan
1 jar        Mornay Sauce, optional (available at gourmet groceries)


Procedure:

1. Preheat oven to 350 degrees.
2. If using spinach, blanch and purée it. In food processor, pulse spinach, flour, milk and eggs, scraping sides after each addition.
3. Pour a 2-3 ounce ladle of the mixture into a non-stick crepe pan (or lightly oiled pan) and cook over moderately low heat. Until edgess start to brown.
4. Place 3 asparagus, two thin slices of prosciutto and ½ yellow pepper in the center of the crepe. Roll up crepe and place sealed side down on non-stick pan (or oiled pan), until warm, approximately 2 minutes. Top with Mornay Sauce (optional). Bake in 350 degree oven until brown, for 3-5 minutes. Repeat until you’ve used all of the egg mixture.

NOTES: Egg mixture can be saved in refrigerator for several days. This is a nice spring recipe. Crepes can be stuffed with any seasonal vegetables, cheese, etc.