Mushroom Asparagus Crepes

YIELD: 4 servings/3 crepes per serving / Print Recipe


Crepes: Beat eggs slightly, add flour, oat bran and basil. Gradually stir in milk and let mixture stand for a minimum of 15 minutes.

Pour about 3 tbsp batter onto a 6″ (15 cm) hot skillet and quickly rotate pan to spread batter evenly over bottom.

Cook until top is dry and underside golden. Turn crepe and cook for a few seconds on the other side. Continue cooking remaining batter in same fashion.

Filling: Saute mushrooms and onion in butter until just tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Add cheese and continue to stir until cheese has melted.

Cook asparagus in boiling water until just tender. Drain. Be sure sauce and asparagus are hot, then on each crepe, arrange 3 asparagus spears and about 2 tbsp sauce. Roll up crepe and arrange 3 crepes on each plate. Spoon sauce over crepes and garnish with egg slices. Serve hot.

Related Recipes

Curry Mango Salad

Crusted Salmon Puttanesca

Make-Ahead Savoury Breakfast Bake

Porridge Oats & Ancient Grains Maple Butternut Squash and Apple Stuffing

Fruit & Grain Pilaf

Double Cheese Biscuits

Turkey Turnip Apple Casserole

Pumpkin Dinner Rolls

Mushroom Asparagus Crepes

Low-Fat Eggs Benedict Waffles

Buy Now

Thank you for enquiring about Rogers Foods products. The decision to carry certain products is made by the grocery store not Rogers Foods. If the product you are looking for is not on the shelf ask the store manager for assistance. The store may have the ability to order the item in for you. Please also consider using the grocer’s online website.

Follow Us