Vegetarian Asparagus Crepes Recipe

These meatless crepes are a fresh spring indulgence

© Jill Harris

Apr 6, 2007

Fresh asparagus is one of spring's pleasures. Hitting the shelves fresh for only a few weeks in some climates, enjoying asparagus while it's fresh and in season is a necessity.

Asparagus comes in traditional green colour or white. Both colours are equally nutritious on the inside, but the white stalks are grown without being exposed to sunlight. No chlorophyll can develop to give them their green colour.

This vegetarian recipe for asparagus crepes is a perfect brunch or dinner dish. It pulls together quickly, despite the lengthly recipe. Serve asparagus crepes with roasted potatoes.

Asparagus Crepes Recipe

Serves 4

Part 1: Savoury Crepe Recipe

This recipe is as versatile as it is delicious.

Ingredients:

• ¾ cup unbleached white flour
• ½ tsp. salt
• ½ tsp. baking powder
• 2 whole eggs
• 1 cup evaporated skim milk or milk

Directions:

1. Stir together the flour, salt, and baking powder.
2. In a blender or food processor, whirl the dry ingredients with the eggs and milk for about 30 seconds or until well blended. You may need to scrape down the sides of the container.
3. Heat an 8-inch non-stick skillet over medium-high heat.
4. Add about 1/8 cup batter into the skillet – it should just cover the bottom of the pan.
5. Tilt the pan to distribute the batter evenly.
6. Cook each crepe until the underside is slightly browned and the top looks dry; ½ to 1 minute.
7. Lift the edge of the crepe with a spatula and flip it over with your fingertips (crepe will be hot!)
8. Cook on second side for 15-20 seconds or until light brown.
9. Remove the crepe to a platter; stacking them as you cook.
10. Add cooking spray to pan if crepes start to stick.

Part 2: Creamy Topping

This classic recipe gets a makeover from toast-topper to modern crepe filling.

Ingredients:

• 3 tbsp. butter or margarine
• 3 tbsp. flour
• ¼ tsp. salt
• 1/8 tsp. nutmeg
• 13 ounce can mushrooms
• milk
• ¼ cup sour cream (optional)

Instructions:

1. Melt butter over medium-low heat.
2. Stir in flour, salt and nutmeg, stirring gently.
3. Drain broth from mushrooms into a small bowl and add milk to make 1 ¼ cups.
4. Add milk mixture to flour mixture and cook, stirring until thickened.
5. Add mushrooms and heat through.
6. Blend in optional sour cream.

Part 3: Asparagus Crepes Assembly and Service

Ingredients:

• 1 ½ lbs. asparagus, cooked (steamed) until tender-crisp and drained
• 1 recipe Savoury Crepes
• 1 recipe Creamy Topping

Directions:

1. On a plate, gently lay one crepe. Top with several spears steamed asparagus and a generous drizzle of white sauce.
2. Gently fold in sides.
3. Serve garnished with pimento or fresh herbs and roasted potatoes.
4. Repeat for additional servings.

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