Recipes tagged with « Savory Snacks »

Asparagus Milk Crepes

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.