Photography: André Martin

Recipe by Lucy Nunes and Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Entree, Lunch

Turkey and asparagus crepes

INGREDIENTS

20g butter, melted
4 thin slices turkey
4 thin slices jarlsberg cheese
2 bunches asparagus, ends trimmed, blanched
1/2 cup (125ml) light cream
1/2 cup (50g) grated cheddar
Batter
1/2 cup (75g) plain flour
1 egg
2/3 cup (160ml) milk
1/3 cup (80ml) light cream

METHOD

1. To make Batter, sift flour with a pinch of salt into a bowl. Whisk in egg. Stir in half of milk, until smooth. Stir in remaining milk and cream.

2. Heat a non-stick frying pan on medium. Brush with a little melted butter. Add ¼ cup of batter and tilt pan to cover base. Cook for 1 minute, until bubbles appear. Turn crepe and cook for another minute. Repeat with remaining melted butter and batter to make four crepes.

3. Preheat oven grill on medium. Place crepes on a flat surface and top each with turkey, jarlsberg cheese and asparagus. Roll to enclose. Place in a heatproof serving dish, pour over cream and sprinkle with grated cheddar. Season with pepper. Place under grill for 3 minutes, until cheese melts and cream is bubbling. Serve immediately.

Tips: You can make the batter the night before.


In pictures: six ways with cold cuts