It’s spring, so we’re leaning into recipes that spotlight eggs and early garden produce. As is, this is a light and simple dish, but you can also add cooked mushrooms or cooked chicken to make it heartier. You can also make the components ahead of time and heat in the oven just before serving. As always, we include gluten and dairy free substitutions.
We talk you through making these Savory Asparagus Filled Crepes in Episode 280 of our podcast. If you enjoy this recipe, you may also like our recipes for Spring Quiche and Savory Duck Egg Bread Pudding.
Ingredients
1 batch of our Classic Crepes, cooked and set aside under a towel to keep them from drying out
2 bunches of fresh asparagus, woody stems snapped off
1 sweet onion, thinly sliced
A generous splash of olive oil
2 cups (or more!) of grated gruyere or similar cheese or shredded dairy free cheese
Salt, pepper, dill, and other seasonings to taste
Directions
Follow our instructions for making our Classic Crepes – they’re quick and easy. Swirl batter in heated pan or skillet, flip as soon as the top looks dry, cook for 30 more seconds, and repeat. Stack finished crepes on a plate with a towel placed over top to keep them from drying out.
For the filling:
Slice your asparagus into 1-2 inch pieces.
Warm your olive oil in a large skillet over medium heat. Add the sliced onions and cook over medium/low heat, stirring occasionally, until the onions are starting to caramelize. Add the asparagus and cook, stirring occasionally, until the asparagus has started to brown and become tender.
Like a cookie sheet or shallow baking dish with parchment paper or foil. Take a crepe, add 2 tablespoons of the asparagus and onions, and a small handful of shredded cheese. Fold or roll the crepe and lay it on the baking sheet. Repeat with the remaining crepes until you’ve used up all of the ingredients.
Bake on 350 for 10 minutes. Serve and enjoy!