Asparagus Cream Crepes Recipe
Category: First Courses
Servings: 6
Ingredients
For the Crepes:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500 ml |
| All-purpose flour | 250 g |
| Eggs | 3 |
| Fine salt | 1 pinch |
| Butter | as needed |
For the Bechamel Sauce:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500 ml |
| All-purpose flour | 50 g |
| Butter | 50 g |
| Nutmeg | 1 pinch |
| Fine salt | 1 pinch |
For the Asparagus Filling:
| Ingredient | Quantity |
|---|---|
| Asparagus | 600 g |
| Gruyère cheese | 200 g |
| Butter | 30 g |
| Fine salt | to taste |
| Black pepper | to taste |
For Assembly and Topping:
| Ingredient | Quantity |
|---|---|
| Parmigiano Reggiano DOP | 2 tbsp |
| Butter | as needed |
| Black pepper | to taste |
Instructions
Step 1: Prepare the Crepe Batter
To start making the asparagus cream crepes, first prepare the crepe batter. Crack the eggs into a mixing bowl and whisk them with a fork until well-beaten. Gradually add the milk while continuing to mix. Sift the flour directly into the bowl to avoid any lumps. Stir everything together until you have a smooth, homogeneous batter. Cover the bowl with plastic wrap and refrigerate while you prepare the other components.
Step 2: Boil the Asparagus
Fill a large pot (or asparagus pot) with water and bring it to a boil. Prepare the asparagus by trimming off the tough, white ends of the stalks. Once the water is boiling, add the asparagus and cook for 10 to 15 minutes, depending on the size of the stalks. Be sure to leave the tips above the water so they steam rather than boil. After cooking, remove the asparagus from the water, set aside the tips for later use, and slice the stems into small rounds.
Step 3: Make the Bechamel Sauce
While the asparagus cooks, prepare the bechamel sauce. In a saucepan, melt the butter over medium heat, then add the flour, stirring continuously to form a roux. Cook until the roux becomes golden in color. Add a pinch of salt and grate in some fresh nutmeg. Slowly pour in the hot milk, stirring constantly with a whisk to prevent lumps from forming. Once the mixture thickens to your desired consistency, remove from heat and set aside.
Step 4: Cook the Crepes
Retrieve the crepe batter from the refrigerator and give it a stir. Heat a non-stick pan over medium-low heat and lightly grease with a little butter. Pour a small ladle of the batter into the center of the pan, swirling to spread it evenly. Cook for about one minute, then flip and cook for another 30 seconds to a minute on the other side. Continue this process, stacking the cooked crepes on a plate and setting them aside as you go.
Step 5: Prepare the Asparagus Filling
In a large skillet, melt the butter over medium heat and add the sliced asparagus stems. Sauté for a few minutes, allowing the asparagus to soften and take on some color. Once done, transfer the asparagus stems to a blender or food processor and puree until smooth.
Step 6: Assemble the Crepes
To assemble the crepes, spread a spoonful of the creamy asparagus filling on each crepe. Sprinkle with grated Gruyère cheese for extra flavor. Roll up the crepes gently and place them in a greased baking dish. Continue filling and rolling the remaining crepes, arranging them neatly in the dish.
Step 7: Top and Bake
Once all the crepes are in the baking dish, pour the remaining bechamel sauce over the top. Sprinkle with grated Parmigiano Reggiano and a bit of black pepper. Preheat the oven’s grill function and place the dish under the grill for 5 to 10 minutes, or until the bechamel sauce turns golden and bubbly.
Step 8: Serve
Once done, remove the dish from the oven and let it cool slightly before serving. Enjoy your freshly baked crepes with asparagus cream filling, topped with the richness of cheese and the savory depth of bechamel.
These asparagus cream crepes are the perfect choice for a comforting, flavorful first course, ideal for a family meal or special gathering.
