California Asparagus and Mushroom Filled Crepes
Courtesy of California Asparagus Commission
Servings: 4
Prep Time: 20 Min.
Cook Time: 35 Min.
Prep Time: 20 Min.
Cook Time: 35 Min.
What you need:
Filling:
* 1 lb. fresh California asparagus, ends trimmed
* 3 Tbsp. unsalted butter, divided
* 8 oz. button mushrooms, thinly sliced
* 1 small. yellow onion
* 2 Tbsp. all-purpose flour
* 3/4 c. chicken or vegetable broth
* 1/4 c. heavy cream
* 1/4 c. Gruyére cheese
* Kosher salt and freshly ground black pepper
* 8 savory crepes (purchased or use the recipe at the bottom)
* 1/2 c. grated Gruyére cheese, for topping
Crepes:
* 1 c. all-purpose flour
* 1/8 tsp. kosher salt
* 3 lg. eggs
* 1 c. milk
* 2 Tbsp. unsalted butter, melted
* Additional unsalted butter for frying
* 1 lb. fresh California asparagus, ends trimmed
* 3 Tbsp. unsalted butter, divided
* 8 oz. button mushrooms, thinly sliced
* 1 small. yellow onion
* 2 Tbsp. all-purpose flour
* 3/4 c. chicken or vegetable broth
* 1/4 c. heavy cream
* 1/4 c. Gruyére cheese
* Kosher salt and freshly ground black pepper
* 8 savory crepes (purchased or use the recipe at the bottom)
* 1/2 c. grated Gruyére cheese, for topping
Crepes:
* 1 c. all-purpose flour
* 1/8 tsp. kosher salt
* 3 lg. eggs
* 1 c. milk
* 2 Tbsp. unsalted butter, melted
* Additional unsalted butter for frying
What to do:
1. Bring a large sauté pan of salted water to a boil over high heat. Add the asparagus and cook until tender crisp, about 2 min. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.
2. In a med. sauté pan, melt 1 Tbsp. of the butter over med. high heat.
Add the mushrooms and cook until the moisture they release has evaporated and the mushrooms are golden brown. Set aside.
3. In a med. saucepan, melt the remaining 2 Tbsp. of butter over med. high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 min. Add the flour and cook, stirring, until light golden brown, about 2 min. Add the broth; bring to a boil, stirring briskly, and cook until thickened,
about 1 min. Remove from the heat. Add the cream and Gruyére
cheese, whisk until smooth. Season to taste with salt and pepper; set aside.
4. Preheat oven to 350° F. Butter a 13 x 9 in. baking dish; set aside.
5. To assemble crepes: Place 2 Tbsp. of the cheese sauce down the center of a crepe and top with a spoonful of the cooked mushrooms. Arrange 3 asparagus spears down the center of the crepe so that the tips extend just
beyond the edge of the crepe. Roll up and place, seam side down, in the prepared baking dish. Repeat with the remaining crepes, sauce and filling. The crepes should fit snuggly in the dish. Sprinkle the remaining 1/2 c. grated Gruyére over the tops of the rolled crepes.
Bake, uncovered, until the crepes are warmed through and the cheese has melted, about 12-15 min. If you prefer a browner top, place under a heated broiler just until golden brown. Serve immediately. Serves 4 (2 crepes per
serving)epes:
1. In a med. bowl, combine the flour and salt; whisk to combine. Make a well in the center of the flour and add the eggs; whisk just the eggs until thoroughly mixed. Slowly and steadily whisk in a little more than half of the milk, while
incorporating more and more of the flour from the edges into the batter. (If you add all the liquid at once, the batter will be hard to mix and lumpy.)
2. Once you have incorporated all of the flour, whisk in the melted butter and enough of the remaining milk to make a batter the consistency of heavy cream. Let rest at room temperature for 30 min. or cover and refrigerate overnight. (If you refrigerated the batter, bring to room temperature before proceeding ( you may need to add a bit more milk to the batter if it has thickened too much overnight.)
3. Heat a traditional, seasoned, steel crepe pan or 8 in. non-stick sauté pan over med. high heat. Using a pastry brush or paper towel, brush or wipe the pan with a thin film of the melted butter. Add a scant 1/4 c. of batter and immediately rotate the pan, lifting it off the heat, so that the batter swirls and forms a thin even layer over the surface of the pan. Place the pan back on the burner and cook until it just begins to brown underneath and the top surface looks set, about 1 min. Using the edge of a spatula, loosen the edge of the crepe from the pan
and flip (your fingers work best at this point!) Cook just until browned lightly, about 1 min. Transfer the crepe to a plate. Repeat with the remaining batter --
stacking the crepes directly on top of one another when cooked.
* Crepes will keep tightly wrapped in the refrigerator for 3 days, or frozen for 1 month. Let frozen crepes come to room temperature before separating from the stack.
2. In a med. sauté pan, melt 1 Tbsp. of the butter over med. high heat.
Add the mushrooms and cook until the moisture they release has evaporated and the mushrooms are golden brown. Set aside.
3. In a med. saucepan, melt the remaining 2 Tbsp. of butter over med. high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 min. Add the flour and cook, stirring, until light golden brown, about 2 min. Add the broth; bring to a boil, stirring briskly, and cook until thickened,
about 1 min. Remove from the heat. Add the cream and Gruyére
cheese, whisk until smooth. Season to taste with salt and pepper; set aside.
4. Preheat oven to 350° F. Butter a 13 x 9 in. baking dish; set aside.
5. To assemble crepes: Place 2 Tbsp. of the cheese sauce down the center of a crepe and top with a spoonful of the cooked mushrooms. Arrange 3 asparagus spears down the center of the crepe so that the tips extend just
beyond the edge of the crepe. Roll up and place, seam side down, in the prepared baking dish. Repeat with the remaining crepes, sauce and filling. The crepes should fit snuggly in the dish. Sprinkle the remaining 1/2 c. grated Gruyére over the tops of the rolled crepes.
Bake, uncovered, until the crepes are warmed through and the cheese has melted, about 12-15 min. If you prefer a browner top, place under a heated broiler just until golden brown. Serve immediately. Serves 4 (2 crepes per
serving)epes:
1. In a med. bowl, combine the flour and salt; whisk to combine. Make a well in the center of the flour and add the eggs; whisk just the eggs until thoroughly mixed. Slowly and steadily whisk in a little more than half of the milk, while
incorporating more and more of the flour from the edges into the batter. (If you add all the liquid at once, the batter will be hard to mix and lumpy.)
2. Once you have incorporated all of the flour, whisk in the melted butter and enough of the remaining milk to make a batter the consistency of heavy cream. Let rest at room temperature for 30 min. or cover and refrigerate overnight. (If you refrigerated the batter, bring to room temperature before proceeding ( you may need to add a bit more milk to the batter if it has thickened too much overnight.)
3. Heat a traditional, seasoned, steel crepe pan or 8 in. non-stick sauté pan over med. high heat. Using a pastry brush or paper towel, brush or wipe the pan with a thin film of the melted butter. Add a scant 1/4 c. of batter and immediately rotate the pan, lifting it off the heat, so that the batter swirls and forms a thin even layer over the surface of the pan. Place the pan back on the burner and cook until it just begins to brown underneath and the top surface looks set, about 1 min. Using the edge of a spatula, loosen the edge of the crepe from the pan
and flip (your fingers work best at this point!) Cook just until browned lightly, about 1 min. Transfer the crepe to a plate. Repeat with the remaining batter --
stacking the crepes directly on top of one another when cooked.
* Crepes will keep tightly wrapped in the refrigerator for 3 days, or frozen for 1 month. Let frozen crepes come to room temperature before separating from the stack.
Nutritional information:
Calories: 493; Calories From Fat: 303; Total Fat: 34g; Saturated Fat: 19g; Cholesterol: 182mg; Total Carbs: 24g; Fiber: 3g; Protein: 23g; Sodium: 527mg;