Name: Savory Crepes with Asparagus
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8 servings
Cuisine: Vegetarian
Ingredients: 1 cup flour (or gluten-free flour); 0.25 teaspoon salt; 3 large eggs; 2 cups milk; 2 tablespoons butter, melted; 2 tablespoons butter; 1 teaspoon olive oil; 2 medium leeks, sliced into 1/8-inch rings (white and light green parts only); 1 pound mushrooms, sliced (button, cremini, shiitake, or morels); 1 bunch asparagus, tough ends removed, chopped into 1-inch pieces; 0.75 teaspoon salt; 0.25 teaspoon white pepper; generous pinch of nutmeg (or freshly grated); 1 tablespoon fresh tarragon, chopped (optional); 6 ounces goat cheese (or cream cheese); 0.75 cup ricotta; truffle oil for drizzling (optional)

How to Make the Best Savory Crepes with Asparagus

These elegant savory crepes are the perfect centerpiece for a special brunch or light dinner. Filled with a creamy mixture of sautéed leeks, earthy mushrooms, fresh asparagus, and tangy goat cheese, each bite delivers layers of sophisticated flavor that will impress your guests.

What makes this recipe so wonderful for entertaining is the make-ahead aspect. You can prepare the crepes and filling the day before, assemble them in a baking dish, and simply pop them in the oven when your guests arrive. The house will fill with an irresistible aroma as the crepes warm through and the cheese becomes deliciously melty.

The optional truffle oil drizzle takes these crepes from delicious to truly memorable, adding an earthy, luxurious note that pairs beautifully with the asparagus and mushrooms. Serve alongside a simple green salad and a glass of crisp white wine for a meal that feels restaurant-worthy but is entirely achievable at home.

Instructions

Make the Crepes

In a medium bowl, stir together the flour and salt. In another smaller bowl, whisk the eggs and milk, then add this to the flour and beat until smooth. Stir in the melted (but cooled) butter.
Heat a lightly oiled 8-10 inch non-stick frying pan over medium-high heat. Pour 3-4 tablespoons of batter into the pan and tilt with a circular motion so that the batter coats the surface evenly and thinly.
Cook the crepe for about 2 minutes, until the bottom is golden brown. Loosen with a spatula, turn, and cook the other side. Stack and set aside or make ahead and refrigerate. You should have 8-10 crepes.

Make the Filling

Heat the butter and oil in a very large skillet or Dutch oven over medium heat. Add leeks and sauté 3-4 minutes, until just tender.
Add mushrooms and continue cooking until tender, about 4-5 more minutes. Add asparagus and continue cooking, stirring occasionally for 3-4 minutes until just tender yet still vibrant green.
Season with salt, pepper, and nutmeg. Stir in fresh tarragon. Set 1 cup aside for the garnish.
To the remaining mixture, stir in the goat cheese and ricotta. Taste and adjust salt.

Assemble and Bake

Divide filling among crepes and roll them up. Arrange into a large, greased baking dish and place in a 350°F oven until warmed through, about 20-25 minutes.
For softer crepes, cover with foil. For a little crispness, leave uncovered or uncover partway through.
Right before serving, heat up the reserved cup of asparagus mixture, drizzle with optional truffle oil, and spoon over the center of crepes. Garnish with a few more tarragon leaves.

Notes

These can be assembled ahead, refrigerated, and heated before serving. Bring them to room temperature first.
If leeks are very dirty, place rings in a bowl of cool water to loosen dirt, swish with your hand, strain, and repeat if necessary.
The crepes don't need to be perfect—imperfect ones taste just as delicious!

Savory Crepes with Asparagus Recipe

How to Make the Best Savory Crepes with Asparagus