Crepes for Dinner!

What's for Dinner? Asparagus Crepes
Strawberries and Cream Crepes
Crepe batter:
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 4 eggs
• 4 tablespoons oil
• 1 cup milk
• 1 cup water
• 1 large bunch asparagus
• cheddar cheese, shredded
• bacon, crumbled (optional)

Directions
1. In a large mixing bowl, whisk together the flour and the salt. Gradually add in the eggs, oil, milk and water, stirring to combine. Beat until smooth. Alternately, combine liquid ingredients in a blender, and then add in the dry ingredients.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Keep warm.
4. Meanwhile steam asparagus for 4-6 minutes, until tender.
5. Fill crepes with asparagus, grated cheddar cheese and crumbled bacon, and roll them up. Can be served with fresh salsa on the side, for added flavour.


Dessert Crepes
• 1 quart strawberries, sliced
• Whipped cream
Fill crepes with strawberries, roll up and garnish with whipped cream.

Shopping List (with local shopping suggestions)
White Flour from Oak Manor Farms
Whole Wheat Flour from Oak Manor Farms
1 dozen eggs OK Eggs Elmira
1 carton milk - Hewitt's Dairy
1 package Bright Cheddar Cheese- medium, old or extra old
1 package Stemmler's Lean Pork Side Bacon (optional)
1 pint Hewitt's whipping cream or whipped cream canister
1 bunch asparagus
1 quart strawberries