I absolutely adore this recipe because it transforms simple white asparagus into a gourmet delight with the added elegance of fresh herbs and lemony crème fraîche. Plus, making the crepes from scratch gives me that satisfying feeling of culinary accomplishment, which makes serving them to friends feel like a true foodie win!
I adore working with seasonal components, and my White Asparagus Spring Herbs Crepes are a delightful celebration of crisp flavors. With tender white asparagus, aromatic tarragon, and velvety crème fraîche, these crepes are both scrumptious and good-for-you.
Although they’re rich, the combination of fresh herbs, lemon zest, and a touch of olive oil keeps the flavors bright and the texture light.
Ingredients
White Asparagus:
High in fiber, low in calories, and with a sweet taste that is very mild, almost too delicate.
Chives, Parsley, and Tarragon:
Herbaceous flavors and aromas are the simplest and most direct means of flavoring a dish.
Crème Fraîche:
Contributes to the creamy texture, slight tang, and balanced richness.
Lemon Zest:
Offers a bright, zesty citrus flavor.
Olive Oil:
Fat that is heart-healthy, boosts flavor and enhances texture.
Ingredient Quantities
- 1 bunch white asparagus, trimmed and peeled
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 1/2 cup crème fraîche
- Zest of 1 lemon
Instructions
1. Set your oven to 400°F (200°C). Take the clean, peeled white asparagus and lay it out on a baking sheet. Pour some olive oil over it and sprinkle salt and pepper to taste. Place the baking sheet in the oven and roast the asparagus for about 15 minutes. After 15 minutes, check the tenderness of the asparagus. If it needs more time to reach that state, keep it in the oven, checking every 2 minutes.
2. In a mixing bowl, combine the flour, eggs, and milk. Whisk until the mixture is smooth. Add the melted butter and combine using a whisk. Bypass the effort to combine using a hand mixer or stand mixer. By hand is best. Allow the batter to rest for 15 minutes before using.
3. Preheat a pan over medium heat. Apply a thin coat of butter to the pan. Pour in approximately 1/4 cup of crepe batter, swirling to coat the pan evenly. Cook for approximately 2 minutes, until the edges begin to lift away from the pan, then flip and cook for another minute on this side. Repeat with the remaining batter.
4. In a small bowl, combine the crème fraîche and lemon zest. Season the mixture with salt and freshly ground black pepper to taste.
5. In yet another small bowl, mix together the snipped chives, parsley, and tarragon.
6. Take a plate and place a crepe on it. Then, using a tablespoon, spread the crème fraîche mixture evenly across the surface of the crepe.
7. Place several roasted asparagus spears atop the crème fraîche.
8. Add a few of the chopped herbs to the asparagus.
9. Gently roll or fold the crepe to enclose the filling.
10. Do the same with the other crepes and the filling. Enjoy your pleasantly warm white asparagus and herbed crepes!
Equipment Needed
1. Oven
2. Baking sheet
3. Mixing bowls (2 small, 1 medium)
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Knife (for trimming asparagus and chopping herbs)
8. Cutting board
9. Spoon (tablespoon)
10. Non-stick frying pan
11. Spatula
12. Plate
FAQ
- Can I use green asparagus instead of white asparagus?Indeed, substituting green asparagus is permissible; however, be advised that white asparagus presents a far more delicate flavor. Adjust cooking times as necessary since green asparagus may require less cooking time than its paler counterpart.
- What is the best way to trim and peel white asparagus?Reduce the length of the stalks by 1-2 inches, then use a vegetable peeler to remove the skin from just below the tip to the base of the stalk.
- Can I make the crepes ahead of time?Indeed, the crepes can be prepared as much as a day ahead. They can be made several hours in advance. Once done, simply store the crepes in the refrigerator stacked between layers of parchment paper and warm them gently before serving.
- What can I use instead of crème fraîche?As an alternative, you may use sour cream or a mixture of half cream cheese and half plain yogurt.
- How do I prevent the crepes from sticking to the pan?Make sure your frying pan is non-stick and has reached a good temperature before you add your batter. You can also add a small pat of butter to the pan or a drizzle of oil to help keep the batter from sticking.
- What if I don’t have fresh herbs?You can use dried herbs, but you must use only half the amount that you would use of fresh herbs. Fresh herbs provide the best flavor.
Substitutions and Variations
1 bunch green asparagus, trimmed and peeled (opting for green asparagus instead of white asparagus)
1 tablespoon oil of avocado (instead of olive oil)
Flour from whole wheat (as opposed to flour from all-purpose wheat)
1 cup of almond milk (instead of milk)
½ cup Greek yogurt (instead of crème fraîche)
Pro Tips
1. Asparagus Roasting: Ensure your asparagus spears are of similar thickness for even roasting. If the spears are particularly thick, consider slicing them in half lengthwise to ensure tenderness and quicker roasting.
2. Batter Consistency: After whisking the batter, let it rest for at least 15 minutes. This allows the flour to fully hydrate and any gluten developed to relax, resulting in tender crepes.
3. Crepe Cooking: For perfectly thin and even crepes, tilt the pan immediately after pouring the batter to cover the bottom surface completely. Adjust the heat between medium and medium-low to avoid over-browning.
4. Seasoning: Taste the crème fraîche and lemon zest mixture before spreading it on the crepes. Adjust salt, pepper, or lemon zest levels to balance the creaminess with a bright tang.
5. Herb Freshness: Use fresh herbs and add them just before serving for the best flavor. You can also reserve a small portion to sprinkle on top for a fresh and vibrant garnish.
White Asparagus Spring Herbs Crepes Recipe
My favorite White Asparagus Spring Herbs Crepes Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Mixing bowls (2 small, 1 medium)
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Knife (for trimming asparagus and chopping herbs)
8. Cutting board
9. Spoon (tablespoon)
10. Non-stick frying pan
11. Spatula
12. Plate
Ingredients:
- 1 bunch white asparagus, trimmed and peeled
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 1/2 cup crème fraîche
- Zest of 1 lemon
Instructions:
1. Set your oven to 400°F (200°C). Take the clean, peeled white asparagus and lay it out on a baking sheet. Pour some olive oil over it and sprinkle salt and pepper to taste. Place the baking sheet in the oven and roast the asparagus for about 15 minutes. After 15 minutes, check the tenderness of the asparagus. If it needs more time to reach that state, keep it in the oven, checking every 2 minutes.
2. In a mixing bowl, combine the flour, eggs, and milk. Whisk until the mixture is smooth. Add the melted butter and combine using a whisk. Bypass the effort to combine using a hand mixer or stand mixer. By hand is best. Allow the batter to rest for 15 minutes before using.
3. Preheat a pan over medium heat. Apply a thin coat of butter to the pan. Pour in approximately 1/4 cup of crepe batter, swirling to coat the pan evenly. Cook for approximately 2 minutes, until the edges begin to lift away from the pan, then flip and cook for another minute on this side. Repeat with the remaining batter.
4. In a small bowl, combine the crème fraîche and lemon zest. Season the mixture with salt and freshly ground black pepper to taste.
5. In yet another small bowl, mix together the snipped chives, parsley, and tarragon.
6. Take a plate and place a crepe on it. Then, using a tablespoon, spread the crème fraîche mixture evenly across the surface of the crepe.
7. Place several roasted asparagus spears atop the crème fraîche.
8. Add a few of the chopped herbs to the asparagus.
9. Gently roll or fold the crepe to enclose the filling.
10. Do the same with the other crepes and the filling. Enjoy your pleasantly warm white asparagus and herbed crepes!
