Prepare to embark on a culinary journey that transforms ordinary ingredients into an extraordinary dining experience! These Asparagus Crepes with Mushroom Dill Sauce are not just a meal, but a gastronomic adventure that will transport your taste buds straight to the charming bistros of France. With delicate, lacy crepes embracing tender asparagus and earthy mushrooms, this recipe is a perfect blend of sophistication and comfort that will impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1 tablespoon melted butter
- 1 bunch asparagus, trimmed
- 2 cups mushrooms, sliced
- 1/4 cup fresh dill, chopped
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 2 large eggs, and 1 1/2 cups of milk. Whisk until the batter is smooth and free of lumps. Stir in 1 tablespoon of melted butter. Let the batter rest for about 15 minutes while you prepare the filling.
- While the batter is resting, prepare the asparagus. Bring a pot of salted water to a boil. Add the trimmed asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- In a large skillet over medium heat, add a little oil or butter. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and have released their moisture. Season with salt and pepper to taste. Stir in the chopped fresh dill and remove from heat. Set aside.
- To make the crepes, heat a non-stick skillet over medium heat. Lightly grease the skillet with a bit of butter. Pour about 1/4 cup of the crepe batter into the skillet, swirling it around to evenly coat the bottom. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip the crepe and cook for an additional 1 minute on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
- Once all the crepes are cooked, it's time to assemble. Take one crepe and place a few asparagus spears and a spoonful of the sautéed mushroom-dill mixture in the center. Roll the crepe tightly around the filling and place it seam-side down on a serving plate. Repeat with the remaining crepes and filling.
- For the sauce, in a small bowl, combine 1 cup of sour cream with a little salt and pepper to taste. You can also add a bit of dill if you like. Mix well until smooth.
- To serve, drizzle the sour cream sauce over the filled crepes or serve it on the side for dipping. Garnish with additional fresh dill if desired. Enjoy your Asparagus Crepes with Mushroom Dill Sauce!
Tips
- Crepe Batter Perfection: Let your batter rest for at least 15 minutes to allow the flour to absorb the liquid, resulting in smoother, more tender crepes.
- Asparagus Technique: Blanch asparagus quickly to maintain its bright green color and crisp texture. The ice bath is crucial to stop the cooking process and preserve its vibrant appearance.
- Mushroom Mastery: Ensure your mushrooms are golden brown by not overcrowding the pan. Cook in batches if necessary to achieve that perfect caramelization.
- Crepe Flipping Trick: Use a thin spatula and confident wrist movement when flipping crepes. If you're nervous, practice makes perfect!
- Make-Ahead Magic: You can prepare crepes and filling in advance, making this an excellent option for entertaining or meal prep.
- Sauce Variation: For a lighter option, you can substitute the sour cream sauce with a light herb-infused yogurt or a delicate hollandaise.Pro tip: Serve immediately after assembly to enjoy the crepes at their absolute best – crisp, warm, and bursting with flavor!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 120mg
