Baked Savoury Crepes With Creamy Asparagus Filling

Crepe Batter ingredients:

1/2 cup cold water
1/2 cup cold milk
1/4 tsp salt
3/4 cup flour
1/4 tsp bicarbonate of soda (or use your favorite raising agent)
2 tbsp of melted butter (feel free to skip the butter in favor of lighter crepes)

Filling ingredients:

1 or 2 cloves of garlic
400 gr of asparagus (other vegetables would work too, i.e. boiled spinach leaves)
250 gr of ricotta cheese
4 or 5 table spoons of Philadelpia cheese (to give the filling that creamy edge)
1 table spoon of sesame seeds

Cooking Method:

• Prepare the batter for the crepes by mixing all ingredients. To avoid lumps and save time, I usually use a handblender to mix it all up. Once ready, put the batter in the fridge. It will last for at least a couple of days. You will notice that if you give enough time to the batter to settle, your crepes will be easier to cook and be tastier. I usually prepare mine the night before and then cook the crepes the day after.

• Place a non-sticky pan on med-high heat. Add a few drops of vegetable oil onto the pan. If you dropped too much oil, you can very simply remove the one in excess by passing a paper towel through the pan.

• Clean and chop the cloves of garlic and put it in the pan

• Rinse the spears of asparagus under running water, snap off the bottom inch from each spear and then cut each spear into 3 or 4 smaller pieces

• When the garlic starts getting brown, add the asparagus. Let cook the asparagus untile tender, turn off the heat and add salt and pepper

• Let the asparagus cool down

• Once cold, mix the asparagus with the ricotta cheese, the Philadepia cheese and the sesame seeds.

• We're now going to prepare the crepes: heat a pan on a med-high heat, add a little drop of oil and wait until the pan is very hot before you add a spoonful or two of you batter (depending on how big you want your crepes to be)

• Cook each crepe for around 3 minutes on one side, then flip, add your filling to the middle of the cooked side, then fold the edges to make a little parcel

• Pre-heat the oven until it reaches 350 degrees F (180 degrees Celsius)

• Once all crepes are ready, place them on a baking tray

• Top it all off with a sprinkle of cooked tomato sauce and parmisan cheese

• Let it in the oven for 10/15 minutes or until the parmisan cheese starts melting. Since all ingredients have already been cooked, we want to remove the baked crepes on time and before they get too dry

Serve immediately and open a bottle of Italian Prosecco to celebrate your accomplishments!!!

That's all Steemians.

If you end up cooking this recipe, please do hit reply and tell me. It keeps me going knowing that my recipes are inspiring you in the kitchen!!!

Cheers,
Linda

Please leave a comment if you plan to try this out