Vegetarian Asparagus Crepes Recipe
These meatless crepes are a fresh spring indulgence
Spring is the perfect - sometimes only - time to enjoy fresh asparagus spears. They stand out in this recipe, wrapped in a decadent white sauce and bundled in warm crepe
What does spring mean to you? Birds chirping and fresh green grass are lovely images, of course, but think food – asparagus, for example. Hitting the shelves in …. Asparagus comes generally in traditional green colour or white. Both exteriors hide a nutritious interior, but the white stalks are grown under without being exposed to the light that allows chlorophyll to give them their green colour.
This vegetarian recipe for asparagus crepes is a perfect brunch dish, though it would work well for dinner as well. It goes together much quicker than it looks from the recipe. Serve this asparagus recipe with roasted potatoes.
Asparagus Crepes Recipe
Serves 4
a) Crepes: this recipe comes from Moosewood’s Low-fat Favourites and is as versatile as it is delicious. Add ¼ tsp. vanilla extract to makes these crepes suitable for a sweet filling.
Ingredients:
- ¾ cup unbleached white flour
- ½ tsp. salt
- ½ tsp. baking powder
- 1 whole egg
- 2 egg whites
- 1 cup evaporated skim milk
Instructions:
- Stir together the flour, salt, and baking powder.
- In a blender or food processor, whirl the dry ingredients with the egg, egg whites, and evaporated skim milk or about 30 seconds or until well blended. You may need to scrape down the sides of the container.
- Heat an 8-inch non-stick skillet over medium-high heat.
- Add about 1/8 cup batter into the skillet – it should just cover the bottom of the pan.
- Tilt the pan to distribute the batter evenly.
- Cook each crepe until the underside is slightly browned and the top looks dry; ½ to 1 minute.
- Lift the edge of the crepe with a spatula and flip it over with your fingertips (crepe will be hot!)
- Cook on second side for 15-20 seconds or until light brown.
- Remove the crepe to a platter; stacking them as you cook.
- Add cooking spray to pan if crepes start to stick.
b) Asparagus topping
A simple recipe often eaten atop a slice of toast, this generations-old recipe for asparagus in a white sauce gets a modern update when used in trendy crepes.
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:
- Melt butter over medium-low heat.
- Stir in flour, salt and nutmeg, stirring gently.
- Drain broth from mushrooms into a small bowl and add milk to make 1 ¼ cups.
- Add milk mixture to flour mixture and cook, stirring until thickened.
- Add mushrooms and heat through.
- Blend in optional sour cream.
c) Asparagus crepes: assembly and service
- 1 ½ lbs. asparagus, cooked (steamed) and drained
- On a plate, gently lay one crepe. Top with several spears steamed asparagus and a generous drizzle of white sauce.
- Gently fold in sides.
- Serve garnished with pimento or fresh herbs and roasted potatoes.
- Repeat for additional servings.
