I just ran across this one in the NYT
<http://www.nytimes.com/2011/06/23/health/nutrition/23recipehealth.html?_r=1&WT.mc_id=HL-D-I-NYT-MOD-MOD-M207-ROS-0611-L1&WT.mc_ev=click>

Asparagus Rolled in Herb Crêpes
Serves six.

12 herb crêpes (recipe follows)

2 pounds asparagus
Salt and freshly ground pepper
1/2 cup (2 ounces) grated gruyère cheese
2 tablespoons chopped chives
2 tablespoons extra virgin olive oil
3 tablespoons freshly grated Parmesan

1. Preheat the oven to 375 degrees. Butter or oil two baking dishes.
Steam the asparagus until tender, about five minutes. Divide into 12
portions, and place a portion on each crêpe. Sprinkle with salt,
pepper, gruyère and chives. Roll up and place in the prepared baking
dishes.

2. Sprinkle the Parmesan over the crêpes, and drizzle on the olive
oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes
should be just beginning to crisp. Serve hot.


Recipe for the crepes:

2 large eggs
3/4 cup milk
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon salt
2 ounces whole-wheat flour (1/2 cup less 1 tablespoon)
2 ounces all-purpose flour (scant 1/2 cup less 1 tablespoon)
2 to 3 tablespoons finely chopped tarragon, parsley, chervil or chives
(or a combination)

Butter for the pan

1. Place the milk, water, eggs, canola oil and salt in a blender.
Cover the blender, and turn on at low speed. Add the flours, and
increase the speed to high. Blend for one minute. Transfer to a bowl,
cover and refrigerate for one to two hours. When ready to cook, stir
in the herbs.

2. Place a seasoned or nonstick 6- to 8-inch crepe pan over medium
heat. Brush with butter or oil. When the pan is hot, and just before
it begins to smoke, remove from the heat and ladle in three to four
tablespoons of batter (depending on the size of your pan). Tilt or
swirl the pan to distribute the batter evenly, and return to the heat.
Cook for about one minute until you can easily loosen the edges with a
spatula. Turn and cook on the other side for 30 seconds. Turn onto a
plate. Continue until all of the batter is used up. You’ll get about
12 crepes with an 8-inch pan, 16 with a 6-inch pan.

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Today's mighty oak is just yesterday's nut that held its ground.