Savory Asparagus and Mushrooms Crepes
These delectable vegetable crepes with cream cheese has a savory flavour for any meal of the day.
Servings: 4
Calories: 560kcal
Equipment
- Large skillet or crepe pan
Ingredients
Crepe:
- 2 free-range eggs, beaten
- 11/2 cup organic milk
- 1 cup unbleached all-purpose flour
- 1/4 tsp salt
- 2 tbsp butter/vegetable oil (to coat pan)
Filling:
- 18-20 (1 lb) asparagus spears (remove ends, cut into 1 inch diagonal lengths)
- 10-20 (1/2 lb) cremini mushrooms, chopped
- 1/2 cup red onion, finely chopped
- 1 clove garlic, minced
- 1/2 red pepper, diced
- 1/4 tsp salt
- 3/4 cup light cream cheese, room temperature
- 1/2 cup Gruyere/sharp cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tbsp fresh parsley, chopped
Instructions
Crepe:
- Beat eggs with a wire whisk in a large bowl until frothy, Blend in milk. Gradually add flour and salt using the wire whisk to remove lumps.
- Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan (or 10” fry pan is an option) over medium to high heat. Lightly brush your pan with either butter/oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Cook until the top of crepe is dry and lightly golden on the edges, about 30-40 seconds. Loosen the edges with a metal spatula and flip the crepe over. Cook the other side for about 15-20 seconds and check by lifting side of crepe and it should be lightly toasted. Place crepe on a flat dish and continue with remaining batter. Brush butter/vegetable oil to pan as needed. Set aside.
Filling:
- Preheat oven to 350°F.
- Soak asparagus in a salt water solution for a few minutes to remove any hidden dirt. While asparagus is soaking, prepare the mushrooms, red onion and garlic.
- In a medium skillet, saute the cut asparagus, mushrooms, red onion, and garlic for about 5 minutes, season with salt.
- In a medium bowl, mix in the cheeses, oregano, thyme and parsley. Add the saute vegetables.
- Spoon ½ cup filling down the center of each crepe and roll to enclose. Lay each crepe in a greased baking dish. Bake in the oven for 10-12 minutes or until heated through and cheese has melted.
- Serve once remove from oven.
- These crepes can be assemble ahead and placed in the refrigerator.
Nutrition
Calories: 560kcal | Carbohydrates: 48g | Protein: 27g | Fat: 29g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 873mg | Potassium: 753mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1576IU | Vitamin C: 24mg | Calcium: 666mg | Iron: 3mg