Baked Crêpes with Asparagus and Black Truffle

Name: Baked Crêpes with Asparagus and Black Truffle
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 150 g flour; 300 ml milk; 2 Eggs; 1 pinch salt; butter (for frying); 500 g white asparagus; 500 g Green Asparagus; 1 tbsp butter; 150 ml dry white wine; 100 ml whipping cream; 2 tbsp Sour cream; Salt; white pepper (from the grinder); nutmeg; Lemon juice; 150 g grated cheese (e.g., Pecorino); black truffle (to taste)

Prep: 15min

| Servings: 4 | Cook: 25min

Overcooked crêpes topped with asparagus medley and black truffle is a recipe featuring fresh ingredients from the crêpe category. Try this and other recipes from Spoonsparrow!

Ingredients

150 g flour
300 ml milk
2 Eggs
1 pinch salt
butter (for frying)
500 g white asparagus
500 g Green Asparagus
1 tbsp butter
150 ml dry white wine
100 ml whipping cream
2 tbsp Sour cream
Salt
white pepper (from the grinder)
nutmeg
Lemon juice
150 g grated cheese (e.g., Pecorino)
black truffle (to taste)

Instructions

1.
For the crêpes whisk flour with milk until smooth, fold in eggs and season with salt. Heat a little butter in a pan and cook 8 crêpes one after another.
2.
For the ragout peel the lower third of the green asparagus and cut both white and green asparagus into diagonal 2–3 cm pieces. Sauté the white asparagus briefly in hot butter, deglaze with wine, cover and simmer gently for about 10 minutes. Add the green asparagus and cook for an additional ~6 minutes until tender. Pour in cream, let reduce slightly, stir in crème fraîche and season with salt, pepper, nutmeg and lemon juice.
3.
Preheat oven to 220 °C (425 °F) fan‑fry.
4.
Spread the asparagus ragout over the crêpes, fold them together, sprinkle with cheese, place on oven‑proof plates or trays and bake for about 5 minutes until the cheese melts. Garnish with truffle shavings and serve.