Crêpes Versaillaise on BakeSpace.com

Ingredients

• Modified Velouté/Béchamel:
• 5 TB unsalted Butter
• 1/4 cup AP flour
• 1 1/4 cup cold whole milk
• 1 1/4 cup cold chicken stock
• Salt and white pepper to taste
• Filling:
• 1 TB unsalted Butter
• 1/4 cup Shallot, minced
• 1/2 cup Crimini mushrooms, chopped
• 2 cups Chicken, finely chopped – about 12 oz
• 3 TB Dry Marsala
• 1 lb thin asparagus stalks, trimmed
• Topping:
• 1/2 cup of reserved Velouté
• 1 large egg yolk
• 5 TB Chilled Heavy Cream
• Garnish:
• 1 TB Butter
• Tips reserved from cutting asparagus