This recipe is classy, light and yummy :)
Fresh spring asparagus, delicious mushrooms and a creamy sauce wrapped in a light and fluffy wheat crepe!!
We made these to share dinner with my family when they arrived last night.
They got great reviews! Hope you enjoy them too.
Mushroom and Asparagus Crepes - Adapted from Remodelaholic
1 recipe, whole wheat crepes (minus the honey)
16 oz. mushrooms, sliced
1 T olive oil
3 green onions, sliced
1 C chicken broth/stock
3 T corn starch
1/2 C milk
~14ish asparagus stalks, (~2/crepe)
1 T olive oil
salt and pepper to taste
1 C Extra sharp cheddar cheese and Mozzarella, shredded
Begin by preparing the crepes.
While crepes are cooking, saute the mushrooms until tender.
Add in the green onion and 1/4 C chicken stock. Season with salt and pepper.
Mix together 3/4 C chicken stock and corn starch until corn starch is dissolved.
Stir the mixture into the mushrooms, and heat until thickened.
Add in the milk and stir.
Then, removed from the heat. Stir in about 3/4 of the shredded cheeses.
Meanwhile, roast asparagus - either in the oven or, Remodelaholic suggests using your counter-top grill, if you have one.
When everything is ready, fill the crepes with 1/3 C cream mixture.
Lay ~2 stalks asparagus down the center of the crepe.
Roll the crepe up, and place in a lightly greased 9x13 glass baking dish.
Top with additional filling and sprinkle the tops with cheese.
Bake at 350 for ~15 minutes, until cheese is melted and crepes are hot.
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