Pepperoni & Asparagus Crepes With Hormel Pepperoni

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Ah Spring!  My favorite season of the year is finally here in Colorado.  Oh the mountains will still get some snow but here in the city, we are reviling in the warmer temperatures and ample sunshine.  

Another Spring favorite of mine is the food! Asparagus has hit the vegetable shelves at the store and I just had to grab a bunch. I also picked up a pillow pack of Hormel Pepperoni slices. We love pepperoni slices to just snack on sometimes and they are great to have on hand to add to other recipes like spaghetti or homemade pizza.

I love to surprise Mr. B with a fresh seasonal breakfast every now and then and when I made these awesome Pepperoni & Asparagus Crepes with Hormel Pepperoni a few weekends ago, he visibly swooned!

They are so light and fresh and so easy to make. I added a simple fruit salad cup with an orange & honey sauce to pour over it.

The recipe may seem time consuming but really, it's not at all!  You can be prepping the asparagus, the hollandaise sauce and fruit salad while the crepe batter has time to chill for an hour.

I just sprinkle the asparagus with some olive oil and salt and pepper and roast at 350 degrees for 10 minutes or so.

I then gather the fixin's for the fruit salad and dressing.  Use whatever fruit suits your family. We kind of like them all this time of year. Blueberries, strawberries, blackberries, grapes, bananas and oranges went into mine.

The hollandaise sauce is super easy too.  Just cook it on low and stir it constantly.  Unless you are going for scrambled eggs, don't rush it by turning up the heat.

To make the crepes you need an 8" saute pan.  Lightly grease (I use butter, cuz, well, butter!) and heat on the medium setting of your burner. Pour in about a 1/4 cup of batter and lift and tilt the pan to get an even coating. Cook until the top looks dry and then turn it over to cook for another 15-20 seconds.  Remove and keep it warm. Repeat with the remaining batter, buttering up the skillet as needed.

To assemble, first take some of your Hormel Pepperoni slices and layer down the middle.  How much or how little you use is up to you but I like two good rows myself.

Next, layer on some stalks of the cooked asparagus.

And top with shredded mozzarella cheese.

Roll them up and place in a greased baking dish. Bake in a 350 degree oven for 10-15 minutes or until heated through.

Top with the hollandaise sauce and serve.  Savory yet oh so light!  The perfect Spring weekend breakfast! I even pulled out my favorite Spring dishes to serve on. Cuz I am all about that Spring! 

Now, I've shared my unique recipe using Hormel Pepperoni, I'd love to hear how you use pepperoni! Leave a comment sharing your most creative use of pepperoni in your family's favorite recipes. Get more great ideas by following HORMEL PEPPERONI on FACEBOOK and TWITTER

Pepperoni & Asparagus Crepes With Hormel Pepperoni

by Kathe @ Kathe With An E

6071614

Ingredients (Serves 2)

For The Crepes

• 1/2 cup milk
• 1 egg
• 1/3 cup plus 2 teaspoons flour
• 24 asparagus spears, roasted
• 48 Hormel Pepperoni Slices
• 1 cup shredded mozzarella cheese

For The Hollandaise Sauce

• 2 egg yolks
• 1/4 cup cold water
• 1 tablespoon butter, melted
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne pepper

Instructions:

For The Crepes

Combine water and egg in a blender; cover and process until blended. Add flour and process until blended. Cover and refrigerate for one hour.

Heat a lightly buttered 8-in skillet over medium heat. Pour 1/4 cup of the batter into the center of the skillet; lift and tilt the skillet to coat the pan evenly. Cook until the the top looks dry; turn over and cook an additional 15-20 seconds longer. Remove and keep warm. Repeat with remaining batter, adding butter to the skillet if needed.

Place 12 Hormel Pepperoni slices down the center of each crepe in two layers, layer 6 asparagus spears on top of the pepperoni slices. Top with 1/4 cup of shredded mozzarella cheese.

Place seam side down in a greased baking dish and bake, uncovered, at 350 degrees for 10-15 minutes or until heated through.

For The Hollandaise Sauce

In a small saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon or until the temperature reaches 160 degrees. 

Whisk in the butter, lemon juice and cayenne. Pour over warm crepes and serve immediately.

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Orange-Honey Dressing For Fruit Salad

by Kathe @ Kathe With An E

6071616

Ingredients (1/2 Cup)

• 1 cup orange juice
• 2 tablespoon honey
• 2 teaspoon lemon juice

Instructions:

In a small bowl whisk until smooth, orange juice, honey and lemon juice. Pour over fruit and serve.

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