Asparagus Crepes Recipe

For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Cover and refrigerate for 1 hour. Heat a lightly greased 8-in. skillet over medium heat. Pour 1/4 cup batter into center of skillet; lift and tilt pan to coat evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove and keep warm. Repeat with remaining batter, greasing skillet as needed. Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350 ° for 10-15 minutes or until heated through. In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon or until the temperature reaches 160 °. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.