Asparagus crepes
Servings: 2
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
Filling
- dash of salt
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 8 large asparagus
- 1 teaspoon olive oil
- 2 tablespoons Mexican crema
- 1 oz pecorino romano cheese
Crepes
-
3/4 cup flour
-
1/2 tsp salt
-
1 teaspoon double baking powder
-
1 tablespoon powered sugars
-
2 large eggs
-
2/3 cup whole milk
-
1/3 cup water
Instructions
From Joy of Cooking:
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 5-inch skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is lightly brown underneath, reverse it and brown the other side.
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 5-inch skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is lightly brown underneath, reverse it and brown the other side.
Richard’s asparagus
Heat up skillet. Add butter and olive oil. When butter is melted sauté the asparagus for 1 minute in the pan. Make sure the pan is nice and hot. Add the pecorino romano cheese and place a lid over the pan. Take the pan off the burner. Let the cheese melt.
Final step
Place the crepe on a plate. Place 4 asparagus spears on the crepe. Sprinkle salt, pepper and paprika over aspargus. Place a tablespoon of Mexican crema on top of asparagus.
Fold crepe and serve.
Comments
I love French crepes. I have been making them for 40 years. The crepe recipe comes from the Joy of Cooking. I’ve used their recipe for years. It’s been modified a little. I love the combination of asparagus and crepes. My Dad used to make this when I was young. I still remember. It seems just like yesterday. The first time I ever had this dish was in Paris France when I was 12 years old.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Asparagus crepes Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories168 | Calories from Fat 1 |
| % Daily Value * | |
| Total Fat 14g | 22% |
| Saturated Fat 8g | 39% |
| Monounsaturated Fat 5g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 36g | 12% |
| Sodium 260mg | 11% |
| Potassium 213mg | 6% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 2g | 8% |
| Sugars 2g | |
| Protein 7g | 13% |
| Vitamin A | 24% |
| Vitamin C | 8% |
| Calcium | 19% |
| Iron | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 556 kcal | 28% DV |
| Protein | 31.1g | 62% DV |
| Total Fat | 22.2g | 29% DV |
| Carbohydrates | 67.5g | 25% DV |
| Fiber | 14.8g | 53% DV |
| Sugar | 20.5g | 41% DV |
| Sodium | 1035mg | 45% DV |
* Percent Daily Values are based on a 2000 calorie diet
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