- Mushrooms, sliced (keywords: mushrooms for crepes)
- Dill, finely chopped
- Cream cheese, softened
- Heavy cream
- Garlic, minced
- Lemon juice
- Olive oil (for cooking)
- Salt and pepper (to taste)
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### Asparagus Crepes with Mushroom Dill Sauce: A Delicious and Elegant Main Dish
#### Introduction:
Enjoy a luxurious and elegant main dish that combines the freshness of asparagus with the creamy richness of crepes and a zesty mushroom dill sauce. This recipe is perfect for special occasions or everyday dinners, offering a delightful balance of flavors.
#### Ingredients:
- 20 large eggs
- 1 cup all-purpose flour, sifted
- 3 cups milk, divided
- Salt and pepper to taste
- 2 tablespoons unsalted butter, melted
- 1 bunch asparagus (about 12 spears), trimmed and cut into thin slices
- 4 ounces mushrooms, sliced
- 1/4 cup fresh dill, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
#### Equipment:
- Non-stick skillet
- Crepe maker or large mixing bowl
- Measuring cups and spoons
- Chef's knife
- Mixing spoon
#### Step-by-Step Instructions:
1. **Prepare the Batter:**
- In a large mixing bowl, whisk together 20 eggs, 1 cup of milk, sifted flour, salt, and pepper.
- Gradually add the remaining 2 cups of milk while continuously stirring to avoid lumps.
- Stir in the melted butter until smooth. Let it rest for 30 minutes.
2. **Cook the Crepes:**
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan, swirling it around to spread evenly.
- Cook until the crepe is lightly golden on one side, then flip and cook the other side for an additional minute.
- Repeat with remaining batter, stacking cooked crepes as you go.
3. **Prepare the Asparagus:**
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add asparagus slices and sauté until tender but still crisp, about 5 minutes.
- Season with salt and pepper to taste. Set aside.
4. **Cook the Mushrooms:**
- In the same skillet, add another tablespoon of olive oil and cook sliced mushrooms over medium heat for 10-12 minutes, or until golden brown and tender.
- Add chopped dill, stirring well to combine. Season with salt and pepper.
5. **Assemble the Dish:**
- Place a crepe on each plate.
- Top with asparagus slices and mushroom-dill mixture.
- Serve immediately for best texture and flavor.
#### Tips:
- For an extra creamy sauce, blend some of the dill-infused mushrooms into the crepe batter before cooking.
- Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill.
This recipe combines classic French crepes with the vibrant freshness of asparagus and a zesty mushroom dill sauce. Perfect for any occasion, it’s sure to impress your guests or family!