Description
Mushroom Asparagus Crepes are a gourmet yet simple dish featuring tender crepes wrapped around a flavorful filling of sautéed mushrooms and crisp asparagus. Perfect for brunch, lunch, or an elegant dinner, this recipe highlights fresh seasonal vegetables and can be customized with herbs, cheeses, or proteins for a delicious, vibrant meal.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- Pinch of salt
- Butter or olive oil for cooking
Filling
- 8 oz fresh mushrooms (cremini or button), sliced thinly
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- Salt and pepper to taste
- Soft cheese (optional): 1/4 cup cream cheese or ricotta
- Fresh herbs (optional): 1-2 tbsp chopped dill, parsley, or chives
Instructions
- Prepare the Crepe Batter: Whisk together 1 cup all-purpose flour, 2 eggs, and 1 cup milk until the batter is smooth and free of lumps. Let it rest for about 15 minutes at room temperature, allowing the flour to hydrate fully for extra tender crepes.
- Sauté the Vegetables: Heat 2 tablespoons butter or olive oil in a pan and sauté the minced garlic and chopped shallots until fragrant. Add the sliced mushrooms and asparagus pieces, cooking until the vegetables are tender yet still vibrant. Season with salt and pepper to taste.
- Cook the Crepes: Lightly grease a non-stick skillet with butter or oil. Pour a thin layer of batter evenly, tilting the pan to spread it into a circle. Cook each side until lightly golden, then transfer to a plate and cover to keep warm. Repeat with the remaining batter.
- Assemble the Crepes: Spoon a generous amount of the sautéed mushroom and asparagus mixture onto each crepe. Add dollops of soft cheese if using. Gently fold or roll the crepes for a neat presentation.
- Final Touches: Optionally, place the filled crepes in a warm oven to melt the cheese slightly and blend the flavors together. Garnish with fresh herbs before serving for a fresh finish.
Notes
- Resting the batter ensures crepes are tender and less prone to tearing.
- Maintain medium heat when cooking crepes to avoid burning and achieve a golden surface.
- Use fresh, bright asparagus for the best texture and flavor.
- Slice mushrooms thinly and uniformly for even cooking and blending in the filling.
- Don’t overfill the crepes to keep them easy to fold and prevent breaking.
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: mushroom crepes, asparagus crepes, vegetarian crepes, savory crepes, easy crepes recipe, brunch recipe, healthy crepes
