Easy and fast to make, and so delicious you’ll be fighting for a second share.

We won’t mince words with y’all this week. We’re too excited to get to the recipe. This week we’re making a delicious summer end mushroom and asparagus recipe. You can make this now and save the crepes for a later date or you can make only enough for a dinner and enjoy it tonight. 

Ingredients

Crepes

½ tsp vegetable oil

1 c whole wheat flour

½ tsp salt

2 c milk

3 large eggs

4 Tbsp unsalted butter, melted and cooled to room temp

Filling

1 ½ lbs cremini mushrooms mixed with ½ lb shitake mushrooms if you want to add another layer

¼ c water

½ tsp vegetable oil

1 Tbsp unsalted butter

1 shallot, minced

½ tsp salt

¼ tsp fresh pepper

8 oz asparagus

⅔ c heavy cream

6 Tbsp Pecorino Romano cheese

Start off by prepping your mushrooms and asparagus. You’ll want to trim your mushrooms and chop them to ¼ inch thick. Your asparagus will get the same treatment, trimming off the woody bits, and cutting diagonally. 

For the crepes - 

Grab your nonstick skillet and put it on low heat for 5 minutes, and pour the oil in. While that’s heating up, grab two bowls. In one, mix your flour and salt. In a separate bowl, mix together your milk and eggs. 

Next pour in half of your milk mixture to the dry ingredients and whisk until smooth. Pour your melted butter in next and whisk that until it’s mixed in. Whisk in the remaining wet ingredients and mix until that’s free of any lumps, clumps or bumps.

Once your batter is ready, it’s back to the skillet. Grab a paper towel and wipe out the skillet. You want just a film of oil on the bottom and the sides. Turn up the heat on your stove to medium and let the skillet heat for another minute. You’ll test the heat by pouring 1 tablespoon of batter into the skillet and cook it for 20 seconds. If your mini crepe is golden brown on the bottom, your skillet is at the perfect temperature. If it’s too light, or too dark, adjust the heat and test again. 

Remove your skillet from the heat and pour in ⅓ of a cup of batter into the far side of the skillet. (So whichever side is farthest from you.) Swirl the skillet gently in a circle until you have covered the bottom evenly. Place your skillet back on the stove and cook the crepe, without moving the skillet, until the top of the skillet is dry and the crepe starts to brown at the edges. Wait for 30 seconds or so to pass and then grab your rubber or silicone spatula. Run it around the edges of the skillet and then gently slide the spatula underneath the edge. Grab the edge with your fingertips and flip the crepe. Wait another 20 seconds and the top of the crepe should be lightly spotted. Yay, it’s done! 

Take your skillet off the heat, and transfer the crepe to a wire rack. Return the skillet to the heat for 10 seconds before you repeat everything with the remaining batter. As your crepes are finished, transfer them to the  wire rack. 

*Crepes can be wrapped tightly in plastic wrap and kept refrigerated for up to 3 days. Alternatively, if you’re in a baking mood, you can stack them between sheets of parchment paper and freeze them for up to a month. Make sure to allow the frozen crepes to thaw completely in the refrigerator before you decide to use them. 

Now it’s time for the filling!

Combine your mushrooms and water in your skillet and cook them over high heat. Until the skillet is almost dry and the mushrooms have begun to sizzle, it should take about 4-8 minutes. Reduce  the heat to medium-high and add oil to the pan. Toss until the mushrooms are evenly coated. Continue to cook, stirring occasionally until the mushrooms are well browned, another 4-8 minutes. Turn the heat down to medium.

Now, toss those mushrooms to the side of the skillet. You want them to stay warm, but now it’s time to focus on the asparagus.  Add butter to the center and once it’s melted, add the shallot, salt and pepper to the center and cook, stirring until fragrant. Add your asparagus  and cook for a minute. Now turn the heat down to medium-low, add in cream and cook, stirring occasionally, until the mix has reduced by half about 1 minute. Turn off the heat and add in the pecorino keep stirring until the cheese is melted and the mushroom mix is creamy. 

Take two plates, place the crepes on one and invert a plate over the top. Microwave this whole mixture until the crepes are warm, no more than 30-45 seconds. Working with 1 crepe at a time spread ⅓ of a cup of the mushroom mix across the bottom half of a crepe. Fold the crepes in half and then fold it over again. Transfer them over to a plate and serve warm. 

So, what do you think? Are you liking the idea? Let us know in the comments below or over on our Facebook page. As always we love to see what you make . 

If you’re not here because of that, but maybe because you would prefer to have a functional stove or dishwasher, we get it. You can reach out to us on our contact page or by giving us a call at (). Wherever you are within the Dallas area, Appliance Rescue is here for you.