Description
Light and tender crepes filled with creamy ricotta and fresh asparagus, perfect for brunch or a light dinner.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 bunch asparagus, trimmed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Combine flour, eggs, milk, and salt in a mixing bowl. Whisk until smooth and let sit for 30 minutes.
- Stir the melted butter into the rested batter. Mix ricotta and Parmesan cheese in a separate bowl, seasoning with salt and pepper.
- Heat olive oil in a skillet over medium heat. Pour in a ladle of crepe batter and swirl to cover the pan. Cook each crepe for 1–2 minutes per side until lightly browned.
- Blanch trimmed asparagus in boiling water for 2–3 minutes until tender. Drain and set aside.
- Fill each crepe with the ricotta-Parmesan mixture and a few asparagus spears. Fold or roll, then serve warm.
Notes
Serve warm with a side of salad or marinara. For best texture, assemble crepes just before serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 180mg