Featured Recipe
Asparagus Milk Crepes
By Kate
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Savory crepes made with tender asparagus-infused milk replacing half the regular milk. Butter sautéed asparagus tips form the base, then blended and strained into the batter. Eggs, unbleached flour swapped here for 160 g oat flour and 150 g all-purpose combined, along with balanced sugar and salt, round the mixture. Cooking on a 25 cm nonstick pan; butter brush preps the surface for even, golden edges. Crepes flipped when edges lift, cooking until faint gold on both sides. A hint of lemon zest added for brightness. Substituting cream for half the milk ups richness, easy fix for fragile batter. Timing varies; rely on color and surface bubbles. Crepes stack and rest under foil to keep soft.
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Prep:
25 min
Cook:
50 min
Total:
Serves:
4 servings
crepes
asparagus
French cuisine
savory snacks
Introduction
Start by sautéing chopped asparagus tips in butter until just tender but still bright green. That aroma, mix of grass and butter, signals the right time to add cream and milk, heating gently to coax those vegetal notes into a creamy infusion. Blend and strain quickly, avoiding stringy remains that dull texture. Chill the liquid, which pools richness and flavor. Mix eggs, flours—switched partly to oat for a nuttier vibe—sugar, salt, and a zest of lemon, the subtle bright spark cutting through. The batter thickens marginally, revealing readiness by its fall from the whisk in slow, smooth ribbons. Heat the pan hot but controlled, butter coating thin, so crepes slide without sticking, edges crisping with a whisper of caramel beats. Flip when the rim lifts, color shifting from pale to dappled tan. Stack gently, keep warm. The dance between temperatures, timing, and texture matters more than stopwatch numbers. Variations? Use cream for fat or swap oat with chickpea flour for earthiness. Common pitfall: batter too cold slows cooking; allow room temp rest. Too thick means flip failure, tearing fragile edges. Patience. Watch, smell, touch.
Ingredients
About the ingredients
Oat flour replaces a portion of all-purpose to add subtle nuttiness and tender crumb; avoid gluten-free oat flour if making for celiac diets—it may alter structure. Cream is thrown in for extra silkiness and depth, compensating for reducing milk volume. Butter used for sautéing imparts flavor and a slight nuttiness over oil. Tip: fresh asparagus ideal, but frozen, thawed and drained, also works. Avoid asparagus too woody or tough, sticks will muddle texture. Lemon zest optional but recommended for cutting creamy weight. Sugar not to sweeten but balance flavour, so don’t skip or overdo. Gluten-free flours will change batter consistency— add xanthan gum sparingly if needed for elasticity. Pan surface must be nonstick or well-seasoned cast iron. Avoid crowding pan, crepes cook best one at a time for consistent heat distribution.
Method
Technique Tips
Butter sizzling at medium, not smoking, prevents bitter fat flavors. Continuous stirring when sautéing asparagus avoids burning and sticking, encouraging even softening. Watch milk when heating — dairy foaming can spill over suddenly. Blending and straining the asparagus milk ensures a uniform batter, no surprises of stringy vegetables in thin crepes. Cooling in an ice bath is crucial to prevent eggs cooking prematurely when combined. Whisk eggs with half the cooled liquid to temper, then add flours in stages prevents clumps. Resting batter allows protein to relax and starch to hydrate, vital for flexible, tear-resistant crepes. Pan temperature controls texture; too hot sears edges to fragility, too cool yields gluey, pale crepes. Practice pouring and swirling batter quickly but gently, avoid thick spots. Flip only when the edge peels up slightly and bubbles subside—force flips lead to rips that lose shape. Stack under tent to retain moisture and warmth; reheated crepes dry faster, so better freshly made. Keep an eye on batter thickness adjusting with additional liquid if too dense or stiff.
Chef's Notes
- 💡 Chop asparagus tips finely, sauté till tender but still vibrant. Listen for that sizzle; smell the grassy aroma. Use fresh if possible but thawed frozen works too. No tough or woody stems, they mess the texture.
- 💡 Heat your butter medium till frothy but no browning. Watch milk closely; it can boil over fast. When adding cream, control the heat. Bubble bursts signal readiness. Timing, eye, nose—key indicators.
- 💡 Rest batter before cooking; allows flours to absorb moisture. Too thick? Just a tad water or cream helps. Think textures; test pour on hot pan. Want thinner? Adjust softly to avoid tearing.
- 💡 Nonstick pan makes a difference. If it sticks, check temp or buttering. Want crispy edges? Pan too cool means pale results; flip when edges lift. Visual cues over time are your guide.
- 💡 Stack cooked crêpes under foil; keeps them warm and pliable. Reheat carefully. If they dry out too quickly, creates tough texture. Room temp batter is less challenging to cook.
