Here’s a classy wrap for your next picnic. The simple spread on this crepe is the secret sauce served on sandwiches at the pub where my daughter, Maggy, worked when she lived in England. The grated onion, which subtly heightens the flavor, is key.
- 1/2 small red onion, grated
- 2/3 cup regular or light mayonnaise
- 3 tablespoons whole grain mustard
- 24 thin asparagus spears, trimmed
- 6 ounces very thinly sliced prosciutto
- For the Super Simple Crepes
- 1 cup milk
- 2/3 cup water
- 4 large eggs
- 1 1/4 cup instant (Wondra)flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable or canola oil, plus extra for brushing pan
- Mix onion, mayonnaise and mustard in a small bowl (Can be covered and refrigerated a couple of days in advance.)
- Bring asparagus, 1/3 cup of water, and a light sprinkling of salt to boil in a covered large skillet; steam until asparagus is bright green and tender-crisp, 2 to 3 minutes. Turn onto a paper towel-lined plate and set aside. (Can be wrapped and refrigerated overnight.)
- Working one at a time spread mayonnaise mixture over each crepe; top with a thin layer of prosciutto. Place 2 asparagus spears at the end of the crepe nearest you, and roll up. Wrap crepes in plastic wrap. When ready to serve, halve crosswise on an angle.
- To make the Super Simple Crepes
- Measure milk and water in a 1-quart liquid measuring cup. Whisk in eggs, then flour, salt, and oil. (Can be covered and refrigerated several days.)
- Heat flat pan over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a 1/4 cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.