Preparation

To make crepes with asparagus cream, first prepare the crepes: sift the flour into a bowl, cream with milk; break the eggs and whisk them with the salt then add them to the flour and milk mixture.

Lastly add the melted butter and properly mix all the ingredients so as to obtain a homogeneous mixture, which you will cover with the film and leave to rest in the fridge for about half an hour.

Boil water that will be used to cook the asparagus. Meanwhile prepare the bechamel: heat the milk, seasoning it with pepper and nutmeg; melt the butter in a saucepan over low heat and add the flour. Stir quickly with a spiral whisk to prevent lumps from forming.

When the flour has fully blended add the warm milk.
Add salt and, continuing to stir, let everything thicken.

Take the crepes dough and heat in a round non-stick pan, well greased with butter: pour a ladle of dough into the pan and spread it evenly over the entire surface by using the appropriate wooden tool or by turning the pan. As soon as the dough has thickened and comes off the pan, turn the crepes with a spatula and cook for another minute on the other side.

As they are ready, move the cooked crepes onto a plate, stacking them one on top of the other. You will have about 12 with a diameter of about 20 cm. Now to the asparagus: cut the white hardest part of the stem and boil them in the asparagus steamer or in a high pot in order to leave the tips outside that will be cooked with the steam.

Once cooked, cut the stems into small pieces keeping the whole tips (about 10 centimetres). Sauté the asparagus stems on high heat with 30 g of butter, cook for 5 minutes then add salt and pepper and turn off the heat.

Now pour the stems thus seasoned in a mixer bowl, blend them and add 3/4 of the béchamel and mix until obtaining a smooth cream. At this point, start filling the crepes: spread a spoonful of asparagus cream onto each crepe and sprinkle with grated Gruyere cheese.

Fold the crepes, shaped as a half moon and then fold them again to make a triangle.

Place the crepes closed on a casserole, whose bottom you have previously greased with a tbsp of oil.

Once all the crepes have been arranged, sprinkle them with a bit of béchamel and a tbsp of grated Parmesan; then garnish with the asparagus tips kept aside.

Before serving the crepes with the asparagus cream, turn on the oven grill and cook au gratin for 5-10 minutes, or until the béchamel has formed its classic golden crust.

Serve the crepes with asparagus cream while hot: two per person will be enough.

crepes con asparagi

Ingredients for 12 crepes with a diameter of 20 cm

Flour 00 250 g
Whole fresh milk 500 ml
3 Eggs
Fine salt 1 pinch
Butter 40 gr

For the béchamel
Whole fresh milk 500 ml
Nutmeg 1 pinch
Flour 00 50 g
Butter 50 g
Fine salt 1 pinch

For the Asparagus filling
Asparagus 600 g
Butter 30 g
Salt to taste
Pepper to taste
Gruyere 200 gr

For the casserole
Parmigiano Reggiano to grate 2 tbsp
Butter to taste
Extra-virgin olive oil 1 tbsp


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