Crepes with Mornay Sauce

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Nutrition Facts
Crepes with Mornay Sauce
Amount Per Serving
Calories 460 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Sodium 587mg 24%
Total Carbohydrates 41g 14%
Sugars 12g
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Party Food
Prep Time 30 Minutes
Cook Time 35 Minutes
Servings
Ingredients
  • 10 Buckwheat Crepes
    see recipe in notes, below!
  • 2 Bunches Asparagus
    steamed or grilled
  • 2 Tablespoons Pamela's Products Artisan Flour Blend
    or Pamela's Baking & Pancake Mix
  • 2 Tablespoons Butter
  • 1 Cup Milk
  • 1 Tablespoon Shallots
    finely minced (optional)
  • 1 Egg Yolk
  • 2 Tablespoons Cream
  • 2 Tablespoons Parmesan cheese
    grated
  • 2 Tablespoons Gruyere Cheese
    grated
  • Salt
    to taste
  • Cayenne Pepper
    to taste
Cuisine Party Food
Prep Time 30 Minutes
Cook Time 35 Minutes
Servings
Ingredients
  • 10 Buckwheat Crepes
    see recipe in notes, below!
  • 2 Bunches Asparagus
    steamed or grilled
  • 2 Tablespoons Pamela's Products Artisan Flour Blend
    or Pamela's Baking & Pancake Mix
  • 2 Tablespoons Butter
  • 1 Cup Milk
  • 1 Tablespoon Shallots
    finely minced (optional)
  • 1 Egg Yolk
  • 2 Tablespoons Cream
  • 2 Tablespoons Parmesan cheese
    grated
  • 2 Tablespoons Gruyere Cheese
    grated
  • Salt
    to taste
  • Cayenne Pepper
    to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Crepes with Mornay Sauce
Amount Per Serving
Calories 460 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Sodium 587mg 24%
Total Carbohydrates 41g 14%
Sugars 12g
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Follow directions to make Savory Buckwheat Crepes.
  2. Melt butter in medium saucepan. Add flour (and shallots if using) and whisk to combine; cook on low about 3 or 4 minutes.
  3. Slowly add the milk, whisking constantly to avoid lumps. Cook until smooth and thickened.
  4. Combine the yolk and cream and stir a little of the sauce into the yolk cream mixture, then stir that back into the saucepan.
  5. Cook until heated through, add the cheeses and stir until sauce is smooth and cheese is melted completely.
  6. Season to taste with salt and a little cayenne.
TO ASSEMBLE:
  1. Lay out one crepe, place a few asparagus spears in the middle, drizzle with about 2 to 3 tbsp sauce, roll and place in greased baking dish.
  2. Continue until all crepes are filled.
  3. Preheat oven to 300°F. Cover crepes lightly with foil and bake about 25 to 30 minutes, until crepes and filling are hot.
  4. Serve immediately. © Pamela’s Products, Inc.
Recipe Notes

View Buckwheat Crepes Recipe Here

Makes about 1 ¼ cups sauce or enough for 2 tbsp sauce per crepe if using all 10 crepes. You can double the recipe for sauce and have ¼ cup sauce per crepe if you like a lot of sauce.