Spring Asparagus, Mushroom and Swiss Crepes

Spring Asparagus, Mushroom and Swiss Crepes
For crepes:
4 eggs
2 cups milk
1 heaping cup flour
Dash salt
Vegetable oil spray for pan

1. Whisk ingredients together until smooth.
2. Preheat a large nonstick skillet and lightly grease.
3. Pour 1/4 cup crepe batter into pan. Cook 2 minutes on each side and remove from heat. Spray pan again and continue to cook crepes until complete.
4. Cover to keep warm.

For asparagus, mushroom and swiss filling:
1 bunch fresh asparagus, washed with bottom ends trimmed
1 Tbsp olive oil
4 mushrooms sliced
1 cup Swiss cheese, shredded

1. Preheat oven to 375 degrees.
2. Line a baking sheet with foil, place asparagus and mushrooms on foil and drizzle with olive oil. Sprinkle with salt and pepper, then roast in oven for 10 minutes or until asparagus is tender-crisp.
3. Place asparagus and mushrooms in each crepe. Sprinkle with cheese and roll. Repeat until all crepes are assembled. 
4. Sprinkle with shredded Swiss. Bake 5-10 minutes, to melt cheese and warm crepe. Serve immediately.

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