I loved this recipe for many reasons. It is simple, hearty, looks fancy, tastes so delicious and incorporates some of my favorite vegetables – in particular – asparagus! I love asparagus. A lot! When we were growing up, we had an asparagus patch on the farm. In the spring mom would send us out with a bowl and knife to cut fresh asparagus as she prepped dinner. I knew at the time how lucky we were to have fresh asparagus, literally growing in our backyard (the awareness was firmly reiterated if you accidently ran over the asparagus with the riding lawnmower, big no-no), and oh how I wish I had the same easy access to fresh asparagus. I don’t know about you, but where I live in NC it seems the quality of asparagus varies greatly from week to week and store to store. So over the years I have become a bit of an asparagus aficionado – I’m slightly exaggerating – but non-the-less here are some things to look for when purchasing asparagus… look to see if the asparagus is well hydrated, does it have firm stems, bright green compact tips and if you squeeze the bunch does it kinda squeak? If so, you have yourself a winner!
Crepes with Creamy Mushrooms and Asparagus
- Nonstick crepe pan
- Saute pan
- Offset spatula
- 1 cup brown rice flour
- ½ cup chickpea flour
- 1 tsp baking powder
- Pinch of Salt and Pepper
- 2 cups almond milk plain, unsweetened
- 1 cup almond milk plain, unsweetened
- 1 ½ tbsp brown rice flour
- 2 cloves garlic minces
- 1 tsp nutmeg ground
- 1 tbsp white wine vinegar
- 1 onion peeled, thinly sliced
- 1 cup asparagus
- 3 cups mushrooms Of your choice
- In a large sized bowl, mix dry ingredients – flours, baking powder, salt and pepper. Add your milk, just until the batter is thin. I used almond milk, because that is what I had in my fridge at the time.2. Let your batter rest while you make the filling (at least 20 minutes of resting).
- The "resting phase" is what will make your crepe bakery perfection – thin and heavenly. There are two main reseason:° Resting allows the starch molecules in the flour adequate time to absorb the liquid in the batter, ensuring an even, thorough cook. This is important when cooking times are very short, as they are with crepes.° Resting allows the bubbles formed by baking soda in their first activation phase to dimminish. Baking soda has two activation phases: once when liquid is added to the mixture and once when heat is added. Bubbles are what add a fluffy, spongy texture (think fluffy pancakes).. but with crepes we want delicate.
- In a large bowl combine – milk, flour, garlic, nutmeg, vinegar and salt and pepper to taste.2. In a large sauté pan, cook the onion, asparagus and mushrooms over medium heat until the asparagus is tender – about 5 minutes. **Mushrooms release a lot of water when they cook so there is no need to add oil or water to the pan.3. Increase the pan heat to high and add the white wine sauce over the asparagus. Bring the liquid to a boil. Reduce the heat to medium-low and cook until the sauce thickens – approximately 5 minutes. Keep your asparagus and sauce warm while you cook your crepes.4. Preheat your crepe pan over medium low until it is nice and hot. Pour ¼ cup of crepe batter into the pan and use an offset spatula to spread the crepe into an approximately 5”
disk. Cook for approximately 3 minutes – the crepe should lift off the pan easily. Flip your crepe and cook on the other side for approximately 1 minute. 5. While the crepe is warm, place the asparagus, mushrooms, onions and sauce in the middle of the crepe – fold sides of the crepe around the mixture. Serve immediately.Enjoy!