Crepes with Asparagus Cream

Asparagus cream crepes are a refined and delicious dish, perfect for a special lunch or dinner. Here’s how to prepare them in Italian style.

Ingredients

• For the crepes:
  • 2 eggs
  • 250 ml of milk
  • 100 g of flour
  • A pinch of salt
  • 30 g of melted butter
• For the asparagus cream:
  • 500 g of fresh asparagus
  • 1 shallot
  • 2 tablespoons of extra virgin olive oil
  • 200 ml of cooking cream
  • Salt and pepper to taste
  • grated Parmesan cheese for garnish

Preparation

1. Start by preparing the batter for the crepes: in a bowl, whisk the eggs with a pinch of salt. Gradually add the sifted flour alternating with the milk, continuing to mix to avoid lumps. Finally, incorporate the melted butter. Let the batter rest for about 30 minutes.
2. In the meantime, clean the asparagus by removing the woody part of the stem and cutting them into pieces. Finely chop the shallot and sauté it with the oil in a pan. Add the asparagus and let them cook over moderate heat for about 10 minutes, covered with a lid.
3. Deglaze with a splash of white wine if desired and let it evaporate. Add the cooking cream and cook for another 5-10 minutes until the asparagus are tender. Blend everything with an immersion mixer until you get a smooth cream. Adjust the salt and pepper.
4. Cook the crepes in a lightly buttered non-stick pan, pouring a ladle of batter and spreading it over the entire surface by tilting the pan. Cook on both sides until they are lightly golden.
5. Once ready, fill each crepe with the asparagus cream and roll or fold them as you like. Serve hot with a sprinkling of grated Parmesan.

Fun Facts

Crepes, of French origin, have been adopted in Italian cuisine with various interpretations. Asparagus cream is a delicate and versatile sauce that can also complement meat or fish dishes, as well as being an exquisite filling for egg pasta. Asparagus is valued for its diuretic and purifying properties, and is also a source of vitamins and minerals.