Savory Asparagus Crepes
Delicate crepes filled with a creamy ricotta and Parmesan mixture, combined with tender asparagus, perfect for brunch or as a light dinner.
Ingredients
Crepe Batter
- 1 cup all-purpose flour (or 1:1 gluten-free blend)
- 2 large eggs
- 1 1/4 cups milk (dairy or unsweetened plant milk)
- 1/4 teaspoon salt
- 1 tablespoon butter, melted (or neutral oil)
Filling
- 1 bunch asparagus, trimmed thin is best; thicker stalks can be halved
- 1/2 cup ricotta cheese whole-milk ricotta gives the creamiest result
- 1/4 cup grated Parmesan cheese plus extra for serving
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparing the Batter
- In a mixing bowl, whisk together the flour, eggs, milk, and 1/4 teaspoon salt until smooth.
- Stir in melted butter.
- Cover the batter and let it rest at room temperature for 30 minutes.
Cooking the Crepes
- Heat a medium nonstick skillet over medium. Brush a little olive oil on the pan.
- Pour about 1/4 cup batter into the pan and immediately tilt and swirl so the batter forms a thin, even layer.
- Cook for 1–2 minutes until the edges lift and the underside is light golden. Flip and cook for 30–45 seconds more.
- Transfer to a plate and repeat with remaining batter.
Preparing the Filling
- Steam or blanch asparagus for about 2–4 minutes until bright green and tender-crisp, then plunge into ice water to stop the cooking.
- Chop asparagus into small pieces.
- In a bowl, combine ricotta, Parmesan, chopped asparagus, and a pinch of salt and pepper. Taste and adjust seasoning.
Assembling and Serving
- Spoon 2–3 tablespoons of filling onto each crepe.
- Fold into thirds or roll tightly.
- Warm filled crepes briefly in a skillet (30–60 seconds per side) or in a 350°F oven for 5–7 minutes.
- Serve warm with extra Parmesan.
Notes
Store leftover filled crepes in an airtight container for up to 3 days. Reheat gently in a skillet or oven. You can freeze individual folded crepes for up to 2 months.