Asparagus Prosciutto Crepes With White Wine Brie Sauce for Two

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook the asparagus to your liking and set aside.
  • Remove the rind from the brie and tear or cut into pieces; set aside.
  • In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
  • Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
  • In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
  • Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
  • Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
  • Add the garlic powder and ground black pepper.
  • Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
  • Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
  • Stir in the brie pieces; turn heat down to medium low.
  • Add in the parsley and sauteed mushrooms and onions.
  • Continue to heat the sauce, stirring occasionally until all lumps are removed.
  • At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
  • Place one slice of prosciutto on the crepe.
  • Place four spears of asparagus on the crepe. Roll up the crepe.
  • Top with the sauce.
  • Serve and enjoy!
Advertisement