Crêpes with green asparagus and orange hollandaise sauce

Ingredients for 4 servings:

• 125 g flour
• 125 ml milk
• 2 eggs
• some mineral water, medium
• Salt
• some coconut oil for frying the crêpes
• 3 m.-sized orange(s)
• 2 egg yolks
• 1 tbsp white wine vinegar
• 125 g butter
• Salt
• some cayenne pepper
• 8 stalk(s) asparagus, green
• some Parmesan cheese for topping
• some stalks of fresh basil
• a few stalks of tarragon, fresh or dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Mix flour, milk, a little mineral water, the eggs, and a pinch of salt into a crepe batter. The mineral water makes the batter a little fluffier. A generous splash of it into the finished batter is enough. Heat the coconut oil in a pan and cook the crepes on both sides until golden brown. Set the finished crepes aside. Peel and trim the asparagus, and cook briefly in salted water until al dente. It shouldn’t be soft. For the orange sauce, finely grate the zest and juice all of the oranges. Boil down the juice and zest in a saucepan. Place the reduction, vinegar, and egg yolks in a large bowl. Place the bowl over a pan of simmering water and whisk until thick and creamy. Remove the bowl from the heat and gradually stir in the softened butter. Season the sauce with salt and cayenne pepper. Preheat the oven to 200 degrees Celsius (fan). Grease a baking dish. Wrap two asparagus spears in a crepe and place in the dish. Pour the sauce over the crepes, sprinkle some Parmesan cheese in the center, and bake in the oven for about 10 minutes. Finely chop the tarragon and basil and garnish the crepes with them.