Elm Hurst Inn's - Crepes "Gourmet"

• Prepare first - Basic Crepe: Directions

1. In large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter into the frying pan (using approx 1/4 cup of batter for each crepe).
3. Tilt the pan with a circular motion so the batter coats the surface evenly.
4. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. Serve hot with the following fillings.

• Ready to Assemble: Crepe 'Gourmet'

1. Gently spread the crepe out on a work table, lay slice of prosciutto on top, add asparagus and roll.
2. Cut off ends place in crepe dish
3. Cover with Gunn's Hill Cheese and Asiago Cheese
4. Add cream, bake in 400 degree oven until lightly brown in colour.
5. Sprinkle with parmesan cheese and a couple drops of truffle oil.
6. Garnish with chopped chives (optional)
7. Serve with a small salad made from the Butter blend lettuces, garden vegetables drizzled with honey-cider vinaigrette

• Credit for this recipe goes to Chef Michael Davies, Elm Hurst Inn.

Elm Hurst Inn and Spa Executive Chef since 1996, Michael Davies received classical training at Toronto's George Brown College. He holds an Interprovincial Red Seal and is a certified Chef de Cuisine with Honours Standing. Michael is committed to working with local growers and producers to source and serve the finest and freshest local produce, cheeses and meats, including Ontario beef. He is also an experienced culinary teacher for both corporate and leisure groups.