Asparagus crepes



Crepes are so easy to prepare and versatile in their use that we never tired of proposing them in tasty and creative recipes! After using them to prepare a succulent dish of cannelloni of crepes with meat sauce, today we tease you with a really tasty vegetarian version: asparagus crepes! These precious vegetables that punctually arrive on our tables in spring are transformed into a smooth and velvety cream that is the basis of the filling of our appetizing pancakes. The strong flavor of the Gruyere cheese and the final gratin give this first dish an extra edge that will appeal to everyone! Prepare the asparagus crepes for an evening with friends or, why not, for a romantic dinner ... ideal to prepare in advance, they will leave you time to take care of your guests!



Ingredients for 12-8" (20 cm) crepes
Whole milk 2 ¼ cups (500 ml)
Flour 00 2 ¼ cups (250 g)
Eggs 3
Fine salt 1 pinch
Butter to taste
For the béchamel
Whole milk 2 ¼ cups (500 ml)
Flour 00 ½ cup (50 g)
Butter ¼ cup (50 g)
Nutmeg 1 pinch
Fine salt 1 pinch
For the asparagus filling
Asparagus 1 ⅓ lb (600 g)
Gruyere cheese 1 ¾ cup (200 g)
Butter 2 tbsp (30 g)
Fine salt to taste
Black pepper to taste
For the pan
Parmigiano Reggiano DOP cheese 2 tbsp - grated
Butter to taste
Black pepper to taste

How to prepare Asparagus crepes

To make the asparagus crepes, first prepare the crepe dough: break the eggs into a bowl and beat them with a fork 1, then pour in the milk 2 and mix everything well ( 3).

Sift the flour directly into the bowl 4 and mix vigorously with a whisk to incorporate it in the mixture and avoid the formation of lumps 5. When you have obtained a smooth and homogeneous mixture, cover the bowl with plastic wrap 6 and put it in the refrigerator for at least 30 minutes.

Meanwhile, boil a high pot full of water where you will cook the asparagus and move on to the preparation of the béchamel: pour the milk in a saucepan 7 and heat it, while melting the butter in a saucepan aside. When the butter is melted, add the flour in one go 8 and mix well to avoid the formation of lumps 9.

When you have obtained a golden roux, add a pinch of salt and grated nutmeg 10. Pour the hot milk slowly while to mixing 11 until the béchamel has thickened 12. Turn off the heat and set aside.

Take the crepe batter from the refrigerator and give it a stir. Grease a non-stick pan with a little butter and heat it well over medium-low heat, then pour a ladle of the mixture in the center of the pan 13 and spread it evenly over the entire surface with the special wooden tool or by rotating the pan. After about 1 minute the batter will begin to thicken and detach from the pan 14, then gently turn the crepe with a spatula and cook it for 1 minute on the other side as well 15. As crepes are ready, stack them on a plate and set aside.

Now you can move on to the preparation of the asparagus: remove the white part of the stem and boil them for about 10-15 minutes (the cooking time can vary depending on the size), taking care to leave the tips out of the water so that they are steam cooked 16. Once cooked, cut the asparagus stems into rings and keep the tips whole 17. Melt the butter in a pan, add the asparagus stalks 18 and cook over high heat for about 5 minutes, then add salt and pepper.

Transfer the cooked stems to a mixer equipped with steel blades 19 and blend them to reduce them to a puree, then add 3/4 of béchamel 20 and blend again to obtain a smooth and homogeneous cream 21.

Let's stuff and assemble the crepe: spread a spoonful of asparagus cream on the surface of each crepe 22, sprinkle with grated Gruyere cheese 23 and close the crepe by rolling it up on itself 24.

Take a large baking dish, grease it with butter and place the stuffed and rolled crepes 25. After arranging all the cracks, sprinkle the surface with the leftover béchamel 26 and decorate with the asparagus tips kept aside 27.

Finally, add the grated Parmesan cheese 28 and black pepper 29. Turn on the grill mode and bake everything for 5-10 minutes, until the béchamel begins to brown. Take your asparagus crepes out of the oven and serve them piping hot 30!


Asparagus crepes can be stored in the refrigerator for about 2 days. If you used fresh asparagus, you can freeze the crepes before putting them in the oven and cook once thawed. You can keep the crepe dough for a maximum of 12 hours in the refrigerator covered with plastic wrap.


If the asparagus is not in season, you can follow the same procedure to make an artichoke, mushroom or spinach cream ... the result will still be delicious!