What the Crepe is going on here?

2 four oz Salmon Filets

Peeled Asparagus skins

Fried Asparagus Skins

Silky light Crepe

Fill crepe in center with Asparagus, Salmon and Green Onions

Place crepes in a casserole Pan, cover   with Orange Beurre Blanc and broil for 4 minutes

Place sauce on plate, place crepe on top, finish with a touch of sauce on top of crepe with fried asparagus and scallions

What the crepe is going on here?  One that will blow you away!  The finished product was so tasty, my neighbor said she licked the plate clean.  Literally!  Now that is a sauce I can be proud of.  This recipe that I will be sharing is a bit more complex and time consuming.  But......I have faith in everyone's abilities in cooking.  Besides, if you love pancakes, you make pancakes etc....then you WILL be able to make a crepe.  Now, what tasty morsel did I concoct?  A Salmon Asparagus Crepe with Orange Beurre Blanc.  What follows is one heck of a recipe with the full on WOW factor.

Salmon
2 4oz Salmon Filets, skin removed
Salt and Pepper
Vegetable oil in saute pan

Directions:  Heat oil on high heat in pan. Salt and Pepper filets.  Once hot, pan fry top side of salmon for 3 minutes, flip, cook for 2 minutes, remove from pan and set aside.

Asparagus
20 stalks of Asparagus.  Peel the woody spots
Vegetable Oil

Directions:  Heat a pan of water, bring to a boil.  Add Asparagus stalks and cook for 1 minute.  Empty into a colander and run cold water over the stalks.

Meanwhile, heat a small saute pan filled with 1/8 inch of oil on medium high.  Once hot, add asparagus skins and cook till crisp.  Take out with tongs and place on a paper towel.  Set aside

Crepe
2/3 cup all purpose flour
1/4 tsp salt
2 eggs
2 TB butter melted
6oz whole milk

Directions:  Mix all ingredients in a bowl.  Mixture will be smoother than pancakes.  Heat non stick pan on medium.  Add 1/3 cup of batter into pan.   Move pan to ensure batter is even.  Cook for 2 minutes, using a rubber spatula, pick up edge of crepe, flip and cook for 1 minute, remove from pan and set aside.  Continue until 4 crepes are made.

Orange Buerre Blanc
1/3 cup fresh squeezed orange juice
1/3 cup white wine
1 shallot sliced
1 clove garlic cut into 4 pieces
1 TB butter
Zest of 1 large orange
1/3 cup heavy cream
3.5 oz Orange Honey Butter
Salt and pepper to taste

Directions:  Heat TB of butter in a small sauce pan, add garlic and shallots.  Cook for 3 minutes.  Add wine and orange juice and cook until 2 TB remain.  Add zest and cream and reduce until 1/4 cup remains.  Add Salt and Pepper.  Slowly add Orange Honey Butter. and whisk into liquid.  Once all incorporated, use immediately.  Taste, add more salt if necessary

Assembly:  Turn on boiler.  Take each crepe, place half the salmon in each one in the center.  Add 5 asparagus spears.  Add 1 TB of sliced green onion.  Roll up crepe and place in a casserole.  Once all 4 are made, pour sauce over crepes lightly so the tops are covered.  Place under boiler and cook for 4 minutes.  Once it is browned, remove from oven. 

On each plate, pour some sauce in the center.  Place crepe in middle of plate and sauce.  Pour remaining sauce over each crepe.  Top with fried asparagus skins and a few scallions.  Serve immediately.