This is a splendid combination of flavors that made for an excellent dinner. Crepes are surprisingly filling because they have so much egg in them, and these vegetables went very well with them.
For the crepes, I used a recipe from La Farm Bakery, a lovely French bakery in Cary. Here’s how to make the crepes:
- 1 3/4 c flour (I use part white part wheat)
- 1 1/2 c milk
- 3 eggs
- 1/2 c butter, melted
- pinch salt
- Warm the milk
- Whisk eggs and add to warm milk
- Add flour to milk / egg mixture, stirring to avoid lumps
- Stir in melted butter and salt
- Refrigerate for 1 hour
- After refrigerating, the batter will be thick. You will need to add more milk until the batter is rather runny. Try a little at a time until you get a feel for it.
- To cook the crepes, heat a frying pan on medium-high. Lightly butter the pan.
- Pour about 1/2 cup of batter onto the pan while rotating the pan so the batter fully coats it.
- Once the top is dry, flip the crepe (gently slide under it with a spatula) .
- Cook briefly on other side.
- Example video below:
To top these, I sautéed mushrooms with olive oil and a bit of salt. When the mushrooms looked halfway done, I added chopped green onions. Meanwhile, I boiled the asparagus in salted water for maybe 3 minutes, just until it was bright green and tender. Place those veggies on the crepe, top them with pesto, and voila! Dinner is served!