6 asparagus, steamed and cut in half
4 green onions, diced
4 tablespoons of butter
1 cup flower
2 cups milks
Mix flour with milk until smooth.
Blend 3 eggs into the mix.
Let batter sit for 30minutes, if possible.
Melt 1/2 tablespoon of butter in fry pan and pour 1/2 cup of batter into pan, swirl to cover pan and brown.
Flip over, put 2 asparagus spears in the middle of the crepe and spoon a small amount of warmed Salmon Chardonnay down the middle and roll up.
- Put on plate with another spoonful of scrumptious Salmon Chardonnay on top and garnish with green onions, salt and pepper.