Delicious Asparagus Crepes

If you ask me, savory crepes are one of the most underrated dishes out there.

These asparagus crepes make a lovely brunch or light dinner that’s full of earthy spring flavors. Tender asparagus and mushrooms get tucked into thin, homemade crepes with a creamy herb sauce.

The filling starts with sautéed vegetables that pick up some color in the pan. A simple sauce comes together with garlic, lemon zest, and fresh herbs for brightness.

It’s an impressive dish that feels fancy but is easier to pull off than you’d think, perfect for a weekend gathering or special occasion.

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What Kind of Asparagus Should I Use?

When shopping for asparagus, you’ll want to look for spears that are firm and bright green with tightly closed tips. Thinner asparagus tends to be more tender and cooks faster, which works great for crepes, while thicker spears have a meatier texture but may need a bit more cooking time. Either way, just make sure to snap or cut off the woody ends at the bottom – they’re tough and not pleasant to eat. Fresh asparagus should feel crisp when you bend it slightly, and if the cut ends look dried out or shriveled, it’s past its prime and you should pick a different bunch.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Asparagus: You can swap asparagus for other green vegetables like green beans, broccolini, or zucchini strips. Just adjust the cooking time based on the vegetable – green beans might need a bit longer, while zucchini cooks faster.
• Mushrooms: Any mushroom variety works here. Button mushrooms, cremini, or shiitake all bring their own flavor to the dish. You can even skip them entirely if mushrooms aren’t your thing.
• Truffle oil: If you don’t have truffle oil, just leave it out or add a splash of good quality olive oil instead. The dish will still taste great without it.
• Fresh herbs: Parsley, chives, dill, or tarragon all work nicely. Use whatever fresh herbs you have on hand, or substitute with 1-2 teaspoons of dried herbs.
• Vegetable stock: Chicken stock works just as well here, or you can use another 1/2 cup of milk for a creamier sauce.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in if that’s what you have available.
• Flour for crepes: This is one ingredient you’ll want to keep as is – flour is essential for getting the right crepe texture and consistency.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crepes is cooking them on too high heat, which causes them to brown too quickly and become brittle instead of soft and pliable – medium heat is your friend here, and patience pays off.

Don’t skip letting your crepe batter rest for at least 15-20 minutes before cooking, as this allows the flour to fully hydrate and results in tender crepes that won’t tear when you fill them.

When making the sauce, avoid adding the milk mixture too quickly to the flour and butter base, which can create lumps – whisk it in gradually and keep stirring until smooth.

Finally, make sure your asparagus is truly tender before filling the crepes by testing it with a fork, and if your vegetables release too much liquid during cooking, drain them before adding to the crepes to prevent soggy results.

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What to Serve With Asparagus Crepes?

These savory crepes make a great brunch or light dinner, and they pair beautifully with a simple mixed greens salad tossed with a lemon vinaigrette to complement the earthy mushroom and asparagus filling. If you’re serving them for brunch, consider adding some crispy bacon or breakfast sausage on the side for extra protein. A bowl of fresh fruit like berries or melon also works nicely to balance out the richness of the creamy sauce. For a more substantial meal, you could serve the crepes alongside roasted potatoes or a warm quinoa salad with cherry tomatoes and fresh herbs.

Storage Instructions

Store: Keep your leftover asparagus crepes in an airtight container in the fridge for up to 3 days. I like to store the crepes and filling separately if possible, so the crepes don’t get too soggy. If they’re already assembled, just make sure they’re covered well.

Make Ahead: The crepes themselves are great to make ahead! Stack them with parchment paper in between and refrigerate for up to 2 days, or freeze for up to a month. The mushroom asparagus filling can also be made a day ahead and reheated when you’re ready to assemble.

Reheat: Warm up assembled crepes in a 350°F oven for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium-low heat with a little butter. If reheating the filling separately, just warm it gently on the stovetop, adding a splash of milk if it seems too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-36 g
• Fat: 68-78 g
• Carbohydrates: 135-150 g

Ingredients

For the crepes:

• 1.75 cups milk
• 2 eggs (room temperature, about 70°F)
• 1.25 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp sugar
• 1 tbsp butter (melted and cooled to room temperature)
• oil
• 1/2 tsp salt
• 1 pinch pepper

For the filling:

• 2 tbsp butter
• 2 tbsp oil
• 10 oz mushrooms (sliced into 1/4-inch pieces)
• 1 bunch asparagus (trimmed and cut into 2-inch lengths)
• salt
• pepper

For the sauce:

• 1 cup milk
• 1/2 cup vegetable stock
• 3 garlic cloves (freshly minced for best flavor)
• 1 cup onion
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 tbsp flour
• 1 tsp dijon mustard (I prefer Maille for a sharper bite)
• zest of 1/2 lemon
• 1/4 tsp truffle oil
• 5 tsp fresh herbs
• 1/8 tsp ground nutmeg
• salt
• pepper

Step 1: Prepare the Crepe Batter

• 1.25 cups flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1 pinch pepper
• 2 eggs
• 1.75 cups milk
• 1 tbsp butter

In a blender, combine flour, sugar, salt, and pepper, then add room temperature eggs and milk.

Blend until completely smooth—this ensures no lumps develop.

With the blender running on low speed, slowly drizzle in the cooled melted butter until fully incorporated.

Let the batter rest at room temperature for at least 15 minutes before cooking; this allows the flour to fully hydrate and makes the crepes more tender.

Step 2: Cook the Crepes

• crepe batter from Step 1
• oil

Heat a 9-inch nonstick skillet or crepe pan over medium heat for about 3-5 minutes until evenly hot.

Lightly oil the pan with a brush or paper towel dipped in oil.

Pour about 1/4 cup batter into the center, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.

Cook for about 45 seconds until the bottom is light golden, then flip carefully and cook the other side for about 20 seconds.

Transfer to a plate and repeat with remaining batter.

I find stacking them between parchment paper keeps them from sticking together.

You should get 10-12 crepes depending on size.

Step 3: Sauté the Mushrooms and Asparagus

• 2 tbsp butter
• 2 tbsp oil
• 10 oz mushrooms
• 1 bunch asparagus
• salt
• pepper

Heat 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat.

Add the sliced mushrooms in a single layer (don’t overcrowd) and let them cook undisturbed for 3-4 minutes until golden brown on one side, then stir and cook another 2-3 minutes until tender and browned.

Transfer to a bowl and season with salt and pepper.

In the same skillet, add the remaining 1 tablespoon butter and 1 tablespoon oil, then add asparagus pieces and sauté for 4-5 minutes until bright green and just tender-crisp.

Season with salt and pepper, then combine with the mushrooms in the bowl.

Step 4: Build the Creamy Mustard Sauce

• 1 cup milk
• 1/2 cup vegetable stock
• 3 garlic cloves
• 2 tbsp butter
• 1 cup onion
• 2 tbsp flour

In a small pot, heat 1 cup milk, 1/2 cup vegetable stock, and minced garlic over medium heat until small bubbles begin to form around the edges (don’t boil).

In a separate medium pot, melt 2 tablespoons butter over medium heat and add diced onion, cooking for 4-5 minutes until softened and translucent.

Sprinkle the flour over the onions and stir constantly for 2-3 minutes to create a paste—this cooks out the raw flour taste.

Remove the garlic from the milk mixture, then slowly whisk the warm milk mixture into the onion-flour paste while stirring to avoid lumps.

Simmer gently for 7-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Step 5: Season and Finish the Sauce

• sauce from Step 4
• 1 tsp dijon mustard
• zest of 1/2 lemon
• 1/4 tsp truffle oil
• 5 tsp fresh herbs
• 1/8 tsp ground nutmeg
• salt
• pepper
• mushrooms and asparagus from Step 3

Remove the sauce from heat and stir in the Dijon mustard, lemon zest, truffle oil, fresh herbs, ground nutmeg, and a pinch each of salt and pepper.

Taste and adjust seasonings as needed.

I prefer to add the delicate flavors at the end so they stay bright and don’t get cooked out.

Reserve about 1/3 of the sauce for serving alongside the crepes, and fold the sautéed mushrooms and asparagus from Step 3 into the remaining sauce.

Step 6: Assemble and Serve

• cooked crepes from Step 2
• filled sauce from Step 5
• reserved sauce from Step 5

Warm the cooked crepes briefly in a 300°F oven if they’ve cooled.

Lay a crepe on a plate and spoon about 3-4 tablespoons of the vegetable-filled sauce down the center.

Roll the crepe tightly and place seam-side down on a serving plate.

Repeat with remaining crepes and filling.

Drizzle the reserved plain sauce around the crepes and garnish with additional fresh herbs if desired.

Serve immediately while warm.

Delicious Asparagus Crepes

Delicious Delicious Asparagus Crepes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 6 servings

Calories 1300 kcal

Ingredients

  

For the crepes::

• 1.75 cups milk
• 2 eggs (room temperature, about 70°F)
• 1.25 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp sugar
• 1 tbsp butter (melted and cooled to room temperature)
• oil
• 1/2 tsp salt
• 1 pinch pepper

For the filling::

• 2 tbsp butter
• 2 tbsp oil
• 10 oz mushrooms (sliced into 1/4-inch pieces)
• 1 bunch asparagus (trimmed and cut into 2-inch lengths)
• salt
• pepper

For the sauce::

• 1 cup milk
• 1/2 cup vegetable stock
• 3 garlic cloves (freshly minced for best flavor)
• 1 cup onion
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 tbsp flour
• 1 tsp dijon mustard (I prefer Maille for a sharper bite)
• zest of 1/2 lemon
• 1/4 tsp truffle oil
• 5 tsp fresh herbs
• 1/8 tsp ground nutmeg
• salt
• pepper

Instructions

 

• In a blender, combine flour, sugar, salt, and pepper, then add room temperature eggs and milk. Blend until completely smooth—this ensures no lumps develop. With the blender running on low speed, slowly drizzle in the cooled melted butter until fully incorporated. Let the batter rest at room temperature for at least 15 minutes before cooking; this allows the flour to fully hydrate and makes the crepes more tender.
• Heat a 9-inch nonstick skillet or crepe pan over medium heat for about 3-5 minutes until evenly hot. Lightly oil the pan with a brush or paper towel dipped in oil. Pour about 1/4 cup batter into the center, then immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook for about 45 seconds until the bottom is light golden, then flip carefully and cook the other side for about 20 seconds. Transfer to a plate and repeat with remaining batter. I find stacking them between parchment paper keeps them from sticking together. You should get 10-12 crepes depending on size.
• Heat 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (don't overcrowd) and let them cook undisturbed for 3-4 minutes until golden brown on one side, then stir and cook another 2-3 minutes until tender and browned. Transfer to a bowl and season with salt and pepper. In the same skillet, add the remaining 1 tablespoon butter and 1 tablespoon oil, then add asparagus pieces and sauté for 4-5 minutes until bright green and just tender-crisp. Season with salt and pepper, then combine with the mushrooms in the bowl.
• In a small pot, heat 1 cup milk, 1/2 cup vegetable stock, and minced garlic over medium heat until small bubbles begin to form around the edges (don't boil). In a separate medium pot, melt 2 tablespoons butter over medium heat and add diced onion, cooking for 4-5 minutes until softened and translucent. Sprinkle the flour over the onions and stir constantly for 2-3 minutes to create a paste—this cooks out the raw flour taste. Remove the garlic from the milk mixture, then slowly whisk the warm milk mixture into the onion-flour paste while stirring to avoid lumps. Simmer gently for 7-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
• Remove the sauce from heat and stir in the Dijon mustard, lemon zest, truffle oil, fresh herbs, ground nutmeg, and a pinch each of salt and pepper. Taste and adjust seasonings as needed. I prefer to add the delicate flavors at the end so they stay bright and don't get cooked out. Reserve about 1/3 of the sauce for serving alongside the crepes, and fold the sautéed mushrooms and asparagus from Step 3 into the remaining sauce.
• Warm the cooked crepes briefly in a 300°F oven if they've cooled. Lay a crepe on a plate and spoon about 3-4 tablespoons of the vegetable-filled sauce down the center. Roll the crepe tightly and place seam-side down on a serving plate. Repeat with remaining crepes and filling. Drizzle the reserved plain sauce around the crepes and garnish with additional fresh herbs if desired. Serve immediately while warm.