Are you tired of the same old brunch routine? Look no further than these mouthwatering savory asparagus crepes to elevate your weekend dining experience. With their delicate texture and burst of fresh flavors, these crepes are sure to impress even the most discerning brunch enthusiasts.
Imagine sinking your teeth into a perfectly cooked crepe filled with tender asparagus, creamy cheese, and a hint of lemon. This dish combines the best of both worlds – the elegance of French cuisine with the comfort of a satisfying brunch.
Get ready to wow your taste buds and your guests with this irresistible recipe.
Easy Crepe Batter for Foolproof Results
One secret to making the perfect savory asparagus crepes lies in the batter. Don’t let the idea of making crepes from scratch intimidate you. With just a handful of simple ingredients like eggs, milk, flour, and a pinch of salt, you can whip up a smooth and silky batter in no time.
The key to success is letting the batter rest for at least 30 minutes before cooking. This allows the gluten to relax, resulting in tender and pliable crepes that won’t tear or stick to the pan. Once your batter is ready, all you need is a hot, non-stick skillet and a bit of practice to master the art of crepe-making.
Presentation Matters: Plating Your Crepes with Style
When it comes to brunch, presentation is just as important as taste. To make your savory asparagus crepes look as stunning as they taste, try arranging them artfully on a plate with the asparagus tips peeking out from the folds.
A sprinkle of fresh herbs like chives or parsley adds a pop of color and a burst of freshness to the dish. For an extra touch of elegance, consider drizzling a bit of truffle oil or a balsamic glaze over the top. These small details will make your crepes look like they came straight from a gourmet restaurant.
Savory Asparagus Crepes
Ingredients
- 1/2 cup 2% milk
- 1 large egg
- 1/3 cup plus 2 teaspoons all-purpose flour
- 24 asparagus spears cooked and drained
Sauce:
- 2 large egg yolks
- 1/4 cup water
- 1 tablespoon butter melted
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- dash cayenne pepper
- paprika
Instructions
- For the crepe batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until smooth—Refrigerate, covered, for 1 hour.
- Preheat oven to 350°F. Heat a lightly greased 8-inch skillet over medium heat.
- Stir the chilled batter. Pour 1/4 cup of batter into the center of the pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook until the top appears dry; turn the crepe over and cook until the bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with the remaining batter, greasing the pan as needed.
- Place 6 asparagus spears on one side of each crepe; roll up. Place the rolled crepes in a greased 11×7-inch baking dish. Bake, uncovered, until heated through, 10-15 minutes.
- For the lemon butter sauce, whisk egg yolks and water in a saucepan. Cook over low heat, stirring constantly, until the mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°F.
- Remove the sauce from the heat and whisk in the butter, lemon juice, salt, and cayenne pepper until well combined.
- Pour the warm lemon butter sauce over the baked crepes and sprinkle with paprika for garnish.
- Serve the asparagus crepes immediately while warm.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.