Asparagus Crepes With Tomato Salsa - cooking recipe

Ingredients

2 None eggs, beaten
1 cup flour
1 2/3 cups milk
2 pkg (8 oz each) low fat cream cheese, softened
1 bunch dill, chopped
1/2 bunch chives, chopped
1/2 bunch parsley, finely chopped
4 None tomatoes, seeded and diced
9 None soft dried apricots, chopped
1 None red onion, finely chopped
2 tbsp white wine vinegar
5 stems thyme, leaves picked
2 1/4 lbs asparagus, trimmed
3 tsp oil

Preparation

Mix the eggs, flour, 1 1/3 cups of the milk and 2 pinches of salt into a smooth batter. Let stand for about 15 mins. Mix the cream cheese and remaining 1/3 cup milk until smooth. Stir in the chopped dill, chives and parsley and season to taste.
For the salsa, mix the tomatoes, apricots, onion, vinegar and thyme and season to taste.
Cook the asparagus in lightly simmering salted water for 5-7 mins. Drain well.
Heat 1/2 tsp of oil in a 6 inch nonstick skillet on medium heat. Pour 1/16 of the batter into the skillet and cook for about 1 min per side until golden brown. Remove from the skillet and keep warm. Repeat with the remaining batter, adding oil as necessary. Spread 1 tbsp of the cream cheese mixture on each crepe. Top with 2 asparagus spears and roll them up. Serve with the tomato salsa.