Smoked Salmon and Asparagus Crêpes Recipe

Batter: Combine milk, eggs, flour, salt, butter and lemon peel in a blender or a food processor until smooth. Cover and refrigerate an hour. (Batter can be refrigerated overnight.)

Lightly oil an 8-in (20 cm) skillet and heat over medium-high heat. Ladle a scant 1/4 cup (50 mL) of batter in skillet, swirl to coat bottom of pan. Cook for about 30 seconds or until bubbles form on surface (or until bottom is golden). With a spatula, turn crêpe over and cook for 30 seconds or until golden. Remove from skillet and keep warm. Repeat with remaining batter. (Stack crêpes between waxed paper, cover and refrigerate up to 2 days in freezer in airtight container for up to 1 month.)

Sauce: Melt butter in medium saucepan over medium heat. Stir in flour and continue stirring for 1 minute. Whisk in white wine. Whisk in milk and continue cooking, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Remove from heat, stir in lemon juice, nutmeg and pepper. Keep warm. (Sauce can be prepared ahead and cooled, covered and refrigerated. Reheat in double boiler or microwave before assembling crêpes.)

Asparagus: Snap tough stem ends off asparagus. Wash asparagus and blanch in boiling water until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water. Pat dry and set aside. (Asparagus can be prepared ahead, wrap and store overnight in refrigerator.)

To assemble crêpes: Spread half the warm sauce in 9- x 13-in (23 cm x 33 cm) buttered baking dish. On the lighter side of each crêpe, put two slices of smoked salmon down centre of crêpe, extending a little over edge of crêpe. Arrange 3 asparagus spears on salmon and roll tightly. Repeat with remaining ingredients.

Place rolled crêpes on sauce in dish. Pour remaining sauce down centre of crêpes. Sprinkle with cheese and place under a preheated broiler for 1 or 2 minutes or until sauce is lightly browned. Serve immediately.

Makes 12 crêpes, 6 servings.