Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus

Name: Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 1/2 teaspoon, vegetable oil; 1 cup (5½ ounces), whole-wheat flour; 1/2 teaspoon, table salt; 2 cups, milk; 3 , large eggs; 4 tablespoons, unsalted butter, melted and cooled; 1 1/2 pounds, cremini mushrooms, trimmed and sliced ¼ inch thick; 1/4 cup, water; 1/2 teaspoon, vegetable oil; 1 tablespoon, unsalted butter; 1 , shallot, minced; 1/2 teaspoon, table salt; 1/4 teaspoon, pepper; 8 ounces, asparagus, trimmed and cut on bias ¼ inch thick; 2/3 cup, heavy cream; 6 tablespoons, grated Pecorino Romano cheese; 1/2 teaspoon, grated lemon zest

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Appears in Cook's Illustrated March/April 2020

Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.

SERVES4

TIME45 minutes

Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus

WHY THIS RECIPE WORKS

Sweet, nutty whole-wheat crepes pair well with mushrooms and asparagus. We sautéed savory cremini mushrooms until they were well browned and then added thinly sliced asparagus and cooked it just until tender. A bit of cream and grated Pecor...

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