Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus

Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus

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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Cooking tools:

  • Microplane
  • Nonstick skillet
  • Cooling rack
  • Spatula
  • Whisk
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Paper towel
  • Stove
  • Microwave
  • Plate
  • Chef's knife
  • Cutting board
  • Refrigerator
  • Freezer
  • Plastic wrap
  • Parchment paper

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

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