Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus | America's Test Kitchen

Ingredients

• 1/2 teaspoon vegetable oil
• 1 cup (5½ ounces/156 grams) whole-wheat flour
• 1/2 teaspoon table salt
• 2 cups milk
• 3 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• 1 1/2 pounds cremini mushrooms, trimmed and sliced ¼ inch thick
• 1/4 cup water
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 1/4 teaspoon pepper
• 8 ounces (227 grams) asparagus, trimmed and cut on bias ¼ inch thick
• 2/3 cup heavy cream
• 6 tablespoons grated Pecorino Romano cheese
• 1/2 teaspoon grated lemon zest