Asparagus Crepes Recipe

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, melted
1 pound asparagus, trimmed and cut into 2-inch pieces
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
1 garlic clove, minced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

In a large bowl, whisk together flour and salt. In another bowl, whisk together eggs, milk, mustard, black pepper, and melted butter.
Pour egg mixture into the flour mixture and whisk until smooth.
Heat a 10-inch nonstick skillet over medium heat. Coat with cooking spray. Pour 1/4 cup of crepe batter into the skillet and swirl to coat the bottom. Cook until set, about 2 minutes. Flip the crepe and cook for an additional 30 seconds. Repeat until all the batter is used.
In a large pot of boiling salted water, cook the asparagus until tender, about 2-3 minutes. Drain and set aside.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until softened, about 2 minutes. Add the asparagus and cook until heated through, about 2 minutes. Season with salt and pepper.
Place a crepe on a plate and fill with a spoonful of asparagus mixture. Roll up the crepe and sprinkle with Parmesan cheese. Repeat with the remaining crepes and asparagus mixture.
Serve and enjoy!

Verdict

These asparagus crepes are a delicious way to enjoy seasonal asparagus. The crepes are light and fluffy, and the asparagus filling is flavorful and savory. The Parmesan cheese adds a nice tanginess to the dish. This meal is great for brunch, lunch, or dinner!

Serving Suggestions

Serve the asparagus crepes with a side salad or roasted vegetables for a complete meal. You can also top the crepes with a poached egg for a heartier breakfast option. Alternatively, you can serve the crepes as an appetizer or snack for a party. Enjoy!