Crepes With Asparagus and Lemon Butter


So you want something buttery and delicious, but still pretty light?

This is what we made for dinner on Saturday evening. Crepes are a great way to make a date night caliber dinner at home. You can dress them for dinner or dessert, and pretty much do whatever you want. This time, they were savory.

I have to admit that Dave is the master of the crepe cooking and flipping. He is also great at pancakes! But I did make the batter… in the blender… it was tough 🙂 Please note! This batter has to rest for an hour before you can make the crepes. Plan accordingly.

Alton Brown has a foolproof recipe, which we used for the crepes. Here’s what you need for JUST the crepe part:

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter

For the rest:

  • 5-6 stems of young asparagus per person
  • 2 tbsp. butter
  • 1 tbsp. lemon juice

Okay, time for the tough part. Put all of the ingredients in the blender and pulse until smooth. Should take about 20 seconds. Then, cover and let it rest in the fridge for an hour. This will get rid of most of the bubbles the blender created – since these are crepes, we aren’t trying to make them fluffy, so we don’t want bubbles.

When the crepe batter has rested, pull it out of the fridge. Clean your asparagus and start steaming it while you cook the crepes – they won’t take long! We use a small skillet (probably 7 or 8 inch?) that is the perfect size for crepes. The only rule is, it needs to be nonstick. Melt a couple of tablespoons of butter in the skillet and put a scant 1/4 cup of batter in it (at least, that’s what covers the bottom of our skillet in a very thin layer of batter). Pick the pan up and tilt it so the crepe batter spreads to cover the bottom of the pan. There should be very little wet batter when you’re done covering the bottom of the pan – that’s how you know you’ve got the correct amount.

In 3-4 minutes, the bottom side will be done and the sides of the crepe will start to pull away from it. Jiggle the pan – you may need to use a thin spatula to loosen it all the way – and flip the crepe over. The second side will be done in only a few minutes. We like to fold them into quarters to serve.

Plate the crepes first, then add your newly steamed asparagus. In the crepe pan, melt your two tbsp. of butter and right before it begins to brown, add the lemon juice to bring the temperature back down. Drizzle over the crepes and season as you like with black pepper.

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