ASPARAGUS CREPES
"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.
FOODCHANNEL EDITOR
Asparagus Crepes Recipe - Try filling these crepes with any of your favorite fillings. This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
Provided by By FoodChannel Editor | September 9, 2008 8:31 pm
Time 55m
Yield -
Number Of Ingredients 11
Steps:
- 1 Preheat a lightly oiled 7-inch skillet. 2 Combine Pioneer Biscuit & Baking Mix, 1 cup milk and egg in a container of an electric blender. Blend until smooth. 3 Measure 2 tablespoons batter into skillet. Cook until lightly browned on one side. Repeat with remaining batter. Stack crepes between layers of paper towels until ready to fill. 4 Preheat oven to 350°F. 5 Combine soup, mayonnaise, 1/2 cup milk and wine in a medium bowl. Measure out 1 1/2 cups and set aside. 6 Add asparagus, 1/4 cup almonds, onion and cheese to soup in bowl; blend well. Spoon about 2 tablespoons filling in center of each crepe. Roll up and place seam side down in a 13x9x2-inch baking dish. 7 Pour reserved sauce over crepes. Bake 20 to 25 minutes until sauce is bubbly. Sprinkle with remaining almonds.
CHICKEN AND ASPARAGUS CREPES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
- Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams
ASPARAGUS COCONUT CRêPES WITH SWEET CHILLI SAUCE
An eye-catching, elegant main with incredible flavours - perfect for a vegetarian dinner party
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
- Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
- Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
Nutrition Facts : Calories 383 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 3.23 milligram of sodium
BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE
In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.
Provided by David Tanis
Categories brunch, pancakes, main course
Time 3h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
- Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
- Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
- Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
- Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
- Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 8 grams, TransFat 0 grams
ASPARAGUS HAM CREPES
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1366mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
ASPARAGUS CREPES
Categories Dinner
Number Of Ingredients 16
Steps:
- crepes: wisk eggs and salt. add flour and milk alternating in 3 batches with hand mixer. Mix in butter. chill 1 hr. Filling: melt butter. whisk in flour, cook 1 -2 min. Stir in milk and light cream. Add salt. Stir over medium until thick. Add cheese and stir to melt. 4 spears blanched per crepe, dab sauce and roll. Fill pan, then pour sauce over the top. Bake 350, 15-20 min.
SHRIMP AND ASPARAGUS CREPES RECIPE
Provided by GrandmaFred
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Snap off tough ends of the asparagus and cut into 1 inch pieces. Arrange in a steamer basket over boiling water; cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water to stop cooking process; drain and set aside. If using raw shrimp, in large saucepan, bring about 1 qt. of water to a boil. Add shrimp and cook 3-5 minutes. Drain and rinse with cold water. Peel. Set aside. If using frozen pre-cooked, peeled shrimp, thaw and squeeze out excess water. Melt margarine in heavy saucepan over medium heat. Add scallions and cook 2 minutes, stirring. Whisk in flour; cook 1 minute, whisking constantly. Gradually whisk in milk; cook, whisking, until thick and bubbly. Whisk in salt, pepper, dill and 1/2 c. Parmesan cheese. When blended, reserve 1 c. of the sauce to use later. Stir shrimp and aspargus into the remaining sauce. Prepare crepes by combining all crepe ingredients but oil; beat. Add oil and mix lightly. Butter a non-stick skillet. Pour about 1/3 c. crepe batter into skillet. Move the skillet around to allow all uncooked batter to spread to the edges and cook. Gently turn the crepe over to brown on the other side. Remove to a plate. Spoon about 1/4 c. filling down the center of each crepe. Roll up and place seam-side down in a lightly greased 13x9 baking dish. Spoon remaining sauce over the crepes; sprinkle with remaining 1/4 c. Parmesan cheese. Bake 20 minutes or until thoroughly heated.
CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS
Steps:
- Make filling:
- Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
- Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
- Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
- Make crêpes:
- Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
- Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
- Assemble and bake crêpes:
- Preheat oven to 350°F.
- Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
- Make topping while crêpes bake:
- Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
- Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
- Heat butter in skillet, then add reserved asparagus tips and toss until warm.
- Put 2 crêpes on each of 8 plates and top with asparagus tips.
ASPARAGUS PROSCIUTTO CREPES WITH WHITE WINE BRIE SAUCE FOR TWO
I wanted to make a relatively easy appetizer; turned out it's filling enough to be a main course. I used Bergy's All Purpose Dinner crepes, but cut the recipe in half since there are only two of us. I added one more egg because I like eggy, runny crepes. It actually didn't take me very long. 67 minutes from start to finish (that includes eating time). I'm not great with sauces, but this one worked for me.
Provided by Austenparker
Categories < 4 Hours
Time 1h5m
Yield 6 Filled Crepes, 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook the asparagus to your liking and set aside.
- Remove the rind from the brie and tear or cut into pieces; set aside.
- In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
- Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
- In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
- Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
- Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
- Add the garlic powder and ground black pepper.
- Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
- Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
- Stir in the brie pieces; turn heat down to medium low.
- Add in the parsley and sauteed mushrooms and onions.
- Continue to heat the sauce, stirring occasionally until all lumps are removed.
- At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
- Place one slice of prosciutto on the crepe.
- Place four spears of asparagus on the crepe. Roll up the crepe.
- Top with the sauce.
- Serve and enjoy!
Nutrition Facts : Calories 894.5, Fat 65.1, SaturatedFat 39.1, Cholesterol 200.3, Sodium 1301.5, Carbohydrate 32.8, Fiber 4.8, Sugar 10.9, Protein 38.2
HAM AND ASPARAGUS CREPES
Ham and Asparagus mixed with cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Hey! You don't want to make crepes use tortillas! Serves-6 2 crepes per person.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For crepes, combine flour, milk, egg, thyme and salt.
- Beat until blended.
- Spray a 6-inch skillet with nonstick spray coating.
- Preheat skillet; then remove skillet from heat.
- Pour in 2 tablespoons batter.
- Lift and tilt skillet to spread batter.
- Return to heat; brown on one side only.
- Invert skillet over paper towels; remove crepe.
- Repeat with remaining batter.
- For sauce heat carrot, leek, and water to boiling.
- Reduce heat; cover and simmer 5 minutes.
- Do not drain.
- Combine milk, cornstarch, salt, and pepper.
- Stir into vegetable mixture.
- Cook and stir until thickened and bubbly.
- Stir in sherry and 1/2 cup of the cheese until melted.
- For filling, combine ham and asparagus and 1 cup of the sauce.
- Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
- Roll up.
- Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
- Spoon remaining sauce over crepes.
- Cover; bake in a 375 degree F.
- oven 25 minutes or until hot.
- Sprinkle with remaining cheese.
- Bake, uncovered, 5 minutes more.
ASPARAGUS ROLLED IN HERB CRêPES
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
Provided by Martha Rose Shulman
Categories dinner, quick, weekday, main course
Time 30m
Yield Serves six
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
- Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 581 milligrams, Sugar 3 grams
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