Vegetarian Crepes

Asparagus and Mushroom Crepes with Swiss Cheese Sauce

Crepe with Asparagus and Mushrooms

Need a recipe for Vegetarian crepes that everyone will love? Try our asparagus and mushroom crepes with Swiss cheese sauce. This recipe is one of my favorite fresh asparagus recipes.




It's actually a variant of our popular chicken with asparagus and mushrooms crepe recipe. You can mix and match the sauces and use our wonderful and easy Bechamel sauce instead of the Swiss cheese sauce if you prefer.

Ok, but for now we stay with the Vegetarian crepes recipe. I'm sure you'll love it as much as I do:


Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp of butter
  • 2 cups of white mushrooms, quartered
  • 1 lb of thin asparagus
  • ½ tsp of salt
  • ¼ tsp of black pepper
  • ¼ cup of parsley
  • 4 basic crepes
  • swiss cheese sauce



First, prepare the swiss cheese sauce. Transfer to a double boiler to keep warm while you make your crepe filling.

Next, prepare the asparagus. Bend each piece of asparagus to form a "U" shape. When the asparagus breaks, keep the portion with the tip and discard the stump or cut end. This step will ensure that you have the tenderest part of the asparagus. Next, cut off the tips and cut the remaining stalk into two-inch pieces.

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Side Note: If you don't want to waste that much of your asparagus, here's another way to prepare it. This method was suggested by our reader Renee and it works perfectly well.

Cut off only 1 inch at the bottom and discard. Peel the bottom third of the stalk with a potato peeler to peel off the tough outer layer. Now you have nice and tender asparagus stalks.

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Melt butter in large saucepan over medium heat. Add oil once butter melts. Add mushrooms and sauté until mushrooms begin to brown. Sprinkle with salt and pepper. Add asparagus and sauté, adding a little more butter and oil to the pan if necessary. Remove from the heat when the asparagus begins to caramelize (3 minutes).

Assemble crepes: Lay each crepe flat on the serving dish. Add ½ cup of the mushrooms and asparagus. Top with ¼ cup of the swiss cheese sauce and a sprinkle of parsley. Repeat with remaining crepes and serve immediately.


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