If you’ve ever had a baby and someone has brought you dinner, you never forget what they bring. Well let me rephrase that–If someone brings you dinner after you have a baby, chances are you’ll remember their meal. I remember some postpartum meals being the very best thing I ever placed in my mouth. This is one of those meals. To be fair, I don’t find this dish particularly easy. It’s easy to make but it takes a lot of time. I only make it if I have leftover crepes. But, if you are desperate for it and make the crepes just for the asparagus and mushrooms, use this recipe. Now, you know how I feel about crepes; and its safe to say I am now very good at making them. I made this last winter for a crepe party and it brought the house down. Nobody was postpartum, and it was still a memorable dish.

6 Tablespoons butter
3 cups cut asparagus (diagonal 1/2 inch lengths)
4 green onions, thinly sliced
1/2 pound mushrooms, sliced
1 teaspoon lemon juice
1 teaspoon salt
1/4 dried tarragon
dash white pepper
2 cups grated Gruere Cheese (can use Swiss or Jarlsburg)
16 basic crepes, 6-7 inches in diameter
3 Tablespoons flour
1 teaspoon Dijon mustard
dash cayenne pepper
1 1/2 cups half and half
1/4 cup dry white wine
1/3 cup grated parmesan cheese

In a large frying pan over medium high heat, melt 3 tablespoons of the butter. Cook and stir asparagus, green onions, and mushrooms until mushrooms brown lightly and any liquid is gone. Mix in lemon juice, 1/2 teaspoon of the salt, tarragon, and white pepper. Remove from heat and mix in 1/2 cup of cheese. Fill crepes, dividing vegetable mixture evenly and roll them up. Place side by side in a shallow, buttered 9×13 baking dish. For sauce, melt remaining 3 tablespoons butter in a 20quart saucepan, then stir in flour and cook until bubbly. Add remaining 1/2 tsp. salt, mustard, and cayenne. Remove from heat and gradually blend in half-and-half, then wine. Return to heat and cook, stirring constantly until thick. Stir in 1/2 cup additional cheese until melted. Pour sauce over crepes. Sprinkle evenly with remaining 1 cup cheese and parmesan cheese. At this point, you can cover and refrigerate. Or, if you are ready to hippity hop, preheat oven to 400. Bake uncovered until crepes are heated through and lightly browned (30-35 minutes, or a bit more if you’ve refrigerated the goodness). Enjoy!

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