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1
To make the crepes: in a medium bowl sift flour and salt together.
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2
Whisk in eggs and then stir in the milk.
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3
Let crepe batter stand at room temperature for 1 hour.
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4
Stir melted butter into crepe batter.
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5
Heat a crepe pan or skillet (6-inch) over medium high heat.
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6
Add one tablespoon clarified butter to pan, swirling pan to cover and then pour out any excess butter. Remove pan from heat.
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7
Stir batter and then ladle 3 tablespoons of batter into the corner of the pan, tilt pan so batter will cover the surface evenly. Cook until bottom is brown, loosening edges with a knife; turn crepe and cook until other side is speckled brown. Slide crepe onto a plate and repeat with remaining batter; adjusting heat and adding more clarified butter if necessary. Cool and wrap crepes in foil. ***crepes can be prepared one day ahead and refrigerated.
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8
To make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half (5 minutes).
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9
Stir in cream, cooking until reduced to 2 cups (20 minutes) and then strain into a clean saucepan.
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10
Preheat oven to 300- degrees F.
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11
Rewarm crepes in the foil for 10 minutes.
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12
Cook asparagus in a pot of boiling water until tender; drain.
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13
Bring sauce back to a simmer and whisk in butter one tablespoon at a time and then season with salt and pepper.
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14
Place one crepe on a plate, put 6 asparagus spears on crepe with tips alternating so 3 face each end and then top with 2 tablespoons sauce. Fold crepe in half over the asparagus. Repeat with remaining crepes, asparagus and sauce with 2 crepes per plate, spooning remaining sauce over crepes and garnish with parsley or chervil.
