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1
Cook the asparagus to your liking and set aside.
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2
Remove the rind from the brie and tear or cut into pieces; set aside.
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3
In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
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4
Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
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5
In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
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6
Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
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7
Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
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8
Add the garlic powder and ground black pepper.
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9
Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
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10
Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
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11
Stir in the brie pieces; turn heat down to medium low.
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12
Add in the parsley and sauteed mushrooms and onions.
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13
Continue to heat the sauce, stirring occasionally until all lumps are removed.
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14
At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
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15
Place one slice of prosciutto on the crepe.
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16
Place four spears of asparagus on the crepe. Roll up the crepe.
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17
Top with the sauce.
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18
Serve and enjoy!
