Thursday, January 19, 2017

Recipe of the Week: Mushroom and Asparagus Crêpes

Savory crêpes are perfect for breakfast or lunch . . . or dinner. They are basically good all the time and this recipe will show you how to make them at home in no time. These delicate crêpes are filled with a savory asparagus and they are topped with a decadent hollandaise sauce to finish the dish off.

MUSHROOM AND ASPARAGUS CRÊPES

INGREDIENTS

FOR THE CRÊPES:

FOR THE FILLING:

  • 12-16 asparagus spears
  • 2 cups mushrooms, sliced
  • 1 teaspoon fresh thyme
  • 1 shallot, thinly sliced
  • Olive oil, as needed to cook the vegetables
  • 1 tablespoon balsamic vinegar
  • Vegan parmesan and smoked paprika, for garnish

FOR SERVING:

PREPARATION

TO MAKE THE CRÊPES:

  1. Combine all ingredients and set the mixture in the refrigerator for about 20 minutes.
  2. While the batter is resting, combine all the filling ingredients and whisk them together until smooth.
  3. Heat a medium size skillet on medium heat. Right before you are going to add batter, put a small dap of oil in the pan and swirl it to coat the pan.
  4. Use a 1/4 cup scoop to scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
  5. Once the batter is even, set the pan down and allow the crêpe to brown slightly. Then carefully lift up the edges with a spatula and flip over. If you are a beginning crêpe maker, you can skip the flipping part if you can’t get right, just allow the batter to set on the top.
  6. Once the crêpe is browned on both sides, turn it out onto a paper towel or a plate.
  7. Repeat this with remaining batter until all of it has been used.

TO MAKE THE VEGETABLES:

  1.  Add the shallots to the pan with a little oil, cook them until they are translucent.
  2. Add the mushrooms and balsamic to the same pan and cook them for 2 minutes.
  3. Add the asparagus and cook it until the desired texture is achieved. You may also roast the asparagus in the oven.

TO SERVE:

  1. To serve, place 2 or 3 spears of asparagus in the center of a crêpe with the rest of the veggie mix. Fold the sides up and top with the hollandaise sauce and garnish it with smoked paprika, vegan parmesan, and thyme.

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AUTHOR & RECIPE DETAILS


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My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com