Crepes With Asparagus And Cream Cheese

Next, we propose a recipe for asparagus and cream cheese crepes, a very light dish for lovers of these wheat flour tortillas.

Crepes or crepes are traditional in French food. It is usually eaten for breakfast with a good red fruit jam or whipped cream.

Among all, the “crêpe suzette” is the best known. It is the sweet crepe accompanied by a butter melted with sugar and orange juice.

However, the crepes can be filled with whatever you want. They are a very versatile dish that serves as a dessert and as a starter or main dish, depending on whether they are sweet or salty.

Today’s recipe is asparagus and cream cheese crepes. 

However, pay attention to how to make the base or crepes, since the good result of this dish depends 90% on how they are.

How to make asparagus and cream cheese crepes

Ingredients:

For the crepes:

• 125 grams of liquid milk
• 75 grams of strength flour
• 1 egg
• Salt

For the cream:

• 100 grams of cream cheese
• ½ cup chives
• Salt and pepper

For the asparagus filling:

• Two tablespoons of olive oil (or butter)
• Boiled and chopped asparagus
• Half an onion, sliced
• Salt and pepper

Preparation of the asparagus and cream cheese crepes

Make the mixture for the crepes

• First, in a bowl, bring the egg to room temperature along with the liquid milk and the sifted flour.
• Then mix well and add a touch of salt.
• Later, let the mixture rest for half an hour.
• Later, when cooking the crepes, you should have a pan as flat as possible, or preferably a crepe maker. If you have one, it will make your job easier.
• Also, the crepes are cooked over medium heat. They should be browned on both sides and be very thin, with a diameter of 16 centimeters. Otherwise, you will be making anything but a crepe.

• Next, take the pan or the crepe maker, add a little oil with a napkin and, when the pan is hot, add the mixture with a ladle.
• Then, with the help of a kitchen rake or by nimbly moving the pan, distribute the mixture evenly until a large circle is achieved.
• Then cook for about a minute on each side and then remove from the heat.
• Finally, remember that you can make the crepes before. Then, just keep in the fridge until use. In fact, you can make a lot of crepes and keep to make multiple fillings.

Preparation of the filling

• First, take the asparagus and onion and sauté them until the latter crystallizes.
• Then, salt and pepper.
• Later, in a bowl, add the cream cheese and mix with the chives . This mixture can be smoothed out with a little heavy cream.

• Next, take the tortilla, serve some cream cheese, and then add the asparagus.
• Then roll up and serve two asparagus and cream cheese crepes per plate.   You can garnish with a reduction of oyster or fish sauce, red wine and mushrooms, or even shrimp.

Additional features

• In addition, you can prepare a mixture of cream of milk, butter, onion and mushrooms and add it on the crepes of asparagus and cream cheese. Add a little cheese and bake for 3 minutes, just to gratin. A delight.
• Likewise, another way to present this dish is by incorporating proteins such as Serrano ham or some delicious scallops.
• In addition, you can accompany these crepes with a fresh salad of radishes, avocado, onion chopped in brunoise, tomato and coriander or with a mix of lettuce and a good glass of white wine.

Nothing difficult … good appetite!