I have been meaning to try this recipe for asparagus crepes with mushroom and dill sauce for a while now but the though of making crepes had been putting me off. I thought that crepes would be difficult to make but they turned out to be pretty easy. This recipe includes a lot of my favorites like asparagus, mushrooms, dill and lemon. I made sure to brown the mushrooms to give them more flavour. It turned out pretty good. It made a terrific light snack.
Asparagus Crepes with Mushroom Dill Sauce
Prep Time:5 minutes Cook Time:20 minutes Total Time:25 minutes Servings: 4
ingredients
- 1 tablespoon butter
- 1 onions (sliced)
- 2 cloves garlic (chopped)
- 4 ounces mushrooms (sliced)
- 1 tablespoon flour
- 1/4 cup milk
- 2 tablespoons dill (chopped)
- 1/2 teaspoon tarragon (chopped)
- 1 tablespoon lemon juice
- salt and pepper to taste
- 12 asparagus
- 4 crepes (still warm from the pan)
directions
- Heat the butter in a pan.
- Add the onions and saute until translucent.
- Add the garlic and saute until fragrant.
- Add the mushrooms and saute until golden brown.
- Add the flour and mix.
- Add the milk and simmer to reduce to a thick sauce.
- Add the dill, tarragon, lemon juice, salt and pepper and remove from heat.
- Boil the asparagus until just tender.
- Place 3 pieces of asparagus in the crepe, top with some sauce, roll the crepe up and top with some more sauce.
Similar Recipes:
Ham, Egg and Gruyere Crepes with Maple Syrup
Ham, Egg and Gruyere Crepes with Maple Syrup
Take a look at the Weekend Herb Blogging roundup at Once Upon a Tart.
Elly says
September 19, 2007 at 3:07 amWOW, this looks amazing! It pretty much envelops all my favorite flavors, as well. I am admittedly a little scared of making crepes, too, but I might have to give them a whirl for this recipe.
Kalyn says
September 19, 2007 at 3:33 amThis is bringing back a lot of memories. I used to be a waitress in a French restaurant and they had a dish similar to this. Looks great!
Anh says
September 19, 2007 at 6:57 amThis is a wonderful dish! All the ingredients are just amazing!
sher says
September 19, 2007 at 7:17 amThey are perfect! How I would love to eat a few (or many) of them. And your crepes look just the way a well bred crepe should look. Julia would be so pleased!
Cara says
September 19, 2007 at 1:03 pmThese look fabulous – great job!
Anonymous says
September 19, 2007 at 2:04 pmKevin, this looks delicious. I love crepes. Great job 🙂
Peter M says
September 19, 2007 at 6:31 pmGreat looking dish, sounds tasty. The funnt thing with us men…this is a snack for us…a meal for women!
Deborah says
September 19, 2007 at 7:48 pmThese look so delicious! I can’t wait for asparagus to come back in season here to try these.
Nirmala says
September 19, 2007 at 11:57 pmI made crepes this weekend for the first time. Didn’t blog about them because couldn’t take pictures. I made a broccoli filling.
Your mushroom filling looks amazing with the asparagus.
Cynthia says
September 20, 2007 at 12:23 amUmmmm, so creamy and tasty.
Valli says
September 20, 2007 at 1:22 amGood for your for embarking on crepe making. The only thing is that the crepes would not be a snack for me, but probably 2 meals with my light appetite.They look delicious though whether they are a snack or otherwise!!!
Sara says
September 20, 2007 at 5:40 amI love crepes with savory fillings. These look so great!
asya yusof says
September 20, 2007 at 12:58 pmlooks good
The Cooking Ninja says
September 20, 2007 at 1:36 pmLooks delicious. You should try it with the salted crepe. 🙂 It will taste even better 🙂
Lily Dustbin says
June 9, 2008 at 4:04 pmmade this last night with fresh asparagus from the garden… yum!! this recipe gets added to the permanent collection. thanks!