Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus

Name: Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus
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

www.americastestkitchen.com

Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.

Keywords

French
Vegetables
Europe
Fruits & Vegetables
Breakfast & Brunch
Main Courses

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