Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus
By Annie PetitoPublished on January 27, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
Crepes
½ teaspoon vegetable oil 1 cup (5½ ounces/156 grams) whole-wheat flour ½ teaspoon table salt 2 cups milk 3 large eggs 4 tablespoons unsalted butter, melted and cooledFilling
1 ½ pounds cremini mushrooms, trimmed and sliced ¼ inch thick¼ cup water ½ teaspoon vegetable oil 1 tablespoon unsalted butter 1 shallot, minced½ teaspoon table salt ¼ teaspoon pepper 8 ounces (227 grams) asparagus, trimmed and cut on bias ¼ inch thick⅔ cup heavy cream 6 tablespoons grated Pecorino Romano cheese ½ teaspoon grated lemon zestBefore You Begin
You can substitute white mushrooms for the cremini, if desired. The crepes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the burner and turn down the heat. Stacking the crepes on a wire rack allows excess steam to escape so that they won't stick together. This recipe makes 10 crepes, but only eight are needed; extra crepes can be wrapped tightly in plastic wrap and refrigerated for up to three days or stacked between sheets of parchment paper and frozen for up to one month. Allow frozen crepes to thaw completely in the refrigerator before using.
Instructions
- Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.
- While skillet heats, whisk flour and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
- Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
- Lift skillet off heat and pour ⅓ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, loosening crepe from sides of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on rack.
- Combine mushrooms and water in now-empty skillet and cook over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.
- Push mushrooms to sides of skillet. Add butter to center. Once butter has melted, add shallot, salt, and pepper to center and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and cook, stirring occasionally, until just tender, about 1 minute. Reduce heat to medium-low, add cream, and cook, stirring occasionally, until reduced by half, about 1 minute. Off heat, add Pecorino and lemon zest, stirring until cheese is melted and mushroom mixture is creamy.
- Transfer stack of crepes to large plate and invert second plate over crepes. Microwave until crepes are warm, 30 to 45 seconds (45 to 60 seconds if crepes have cooled completely). Spread ⅓ cup mushroom mixture across bottom half of each of 8 crepes. (Reserve remaining crepes for another use.) Fold crepes in half and then into quarters. Transfer to plate and serve.
for the crepes
for the filling
Time
45 minutesYield
Serves 4Ingredients
Crepes
½ teaspoon vegetable oil
1 cup (5½ ounces/156 grams) whole-wheat flour
½ teaspoon table salt
2 cups milk
3 large eggs
4 tablespoons unsalted butter, melted and cooled
Filling
1 ½ pounds cremini mushrooms, trimmed and sliced ¼ inch thick
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
½ teaspoon table salt
¼ teaspoon pepper
8 ounces (227 grams) asparagus, trimmed and cut on bias ¼ inch thick
⅔ cup heavy cream
6 tablespoons grated Pecorino Romano cheese
½ teaspoon grated lemon zest
Test Kitchen Techniques
Ingredients
Crepes
½ teaspoon vegetable oil
1 cup (5½ ounces/156 grams) whole-wheat flour
½ teaspoon table salt
2 cups milk
3 large eggs
4 tablespoons unsalted butter, melted and cooled
Filling
1 ½ pounds cremini mushrooms, trimmed and sliced ¼ inch thick
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
½ teaspoon table salt
¼ teaspoon pepper
8 ounces (227 grams) asparagus, trimmed and cut on bias ¼ inch thick
⅔ cup heavy cream
6 tablespoons grated Pecorino Romano cheese
½ teaspoon grated lemon zest
Test Kitchen Techniques
Ingredients
Crepes
½ teaspoon vegetable oil
1 cup (5½ ounces/156 grams) whole-wheat flour
½ teaspoon table salt
2 cups milk
3 large eggs
4 tablespoons unsalted butter, melted and cooled
Filling
1 ½ pounds cremini mushrooms, trimmed and sliced ¼ inch thick
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
½ teaspoon table salt
¼ teaspoon pepper
8 ounces (227 grams) asparagus, trimmed and cut on bias ¼ inch thick
⅔ cup heavy cream
6 tablespoons grated Pecorino Romano cheese
½ teaspoon grated lemon zest
Test Kitchen Techniques
Why This Recipe Works
Sweet, nutty whole-wheat crepes pair well with mushrooms and asparagus. We sautéed savory cremini mushrooms until they were well browned and then added thinly sliced asparagus and cooked it just until tender. A bit of cream and grated Pecorino Romano cheese made the filling rich and creamy.
Before You Begin
You can substitute white mushrooms for the cremini, if desired. The crepes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the burner and turn down the heat. Stacking the crepes on a wire rack allows excess steam to escape so that they won't stick together. This recipe makes 10 crepes, but only eight are needed; extra crepes can be wrapped tightly in plastic wrap and refrigerated for up to three days or stacked between sheets of parchment paper and frozen for up to one month. Allow frozen crepes to thaw completely in the refrigerator before using.
Instructions
- Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.
- While skillet heats, whisk flour and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
- Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
- Lift skillet off heat and pour ⅓ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, loosening crepe from sides of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on rack.
- Combine mushrooms and water in now-empty skillet and cook over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.
- Push mushrooms to sides of skillet. Add butter to center. Once butter has melted, add shallot, salt, and pepper to center and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and cook, stirring occasionally, until just tender, about 1 minute. Reduce heat to medium-low, add cream, and cook, stirring occasionally, until reduced by half, about 1 minute. Off heat, add Pecorino and lemon zest, stirring until cheese is melted and mushroom mixture is creamy.
- Transfer stack of crepes to large plate and invert second plate over crepes. Microwave until crepes are warm, 30 to 45 seconds (45 to 60 seconds if crepes have cooled completely). Spread ⅓ cup mushroom mixture across bottom half of each of 8 crepes. (Reserve remaining crepes for another use.) Fold crepes in half and then into quarters. Transfer to plate and serve.
for the crepes
for the filling
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