RecipeAsparagus, Mushroom and Goat Cheese Crepes
- Calories: 125
- Protein: 6g
- Total Fat: 5g
- Cholesterol: 55mg
- Total Carbohydrate: 14g
- Dietary Fiber: 3g
- Total Sugar: 2g
- Sodium: 170mg
Whip up these savory crepes for a Parisian-inspired breakfast, a leisurely lunch, or a simple dinner. Fill these light and delicious crepes with creamy goat cheese, tender asparagus, and meaty mushrooms for a decadent nutrient-packed dish your entire family will love.
- Prep time
- Total Time
- 1/2 bunch asparagus, cut into 1-inch pieces
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon Kosher salt
- 2 cups sliced shitake mushrooms
- 2 ounces goat cheese, divided
- 1 cup whole wheat-white flour (OR 1/2 cup all purpose flour + 1/2 cup whole wheat flour)
- 2 eggs
- 1/2 cup skim milk
- 1.25 cups water
- 2 tablespoons whipped butter, melted
- 1/4 tsp Kosher salt
Spray pan liberally with oil spray over medium heat and add asparagus. Cook for 5 minutes.
Add mushrooms, and cook an additional 3-5 minutes.
Toss in salt and pepper, then add goat cheese, stirring continuously until cheese is creamy and fully incorporated throughout mushroom asparagus mixture.
In medium mixing bowl add eggs, milk, water, melted butter. Whisk well before adding flour and salt.
Thoroughly mix the batter, making sure to get rid of any lumps.
Spray a 6-inch pan with oil spray. Take 1/4 cup batter and spread into a thin (about 1/8 inch thick) circle. Cook for approximately 1 minute on each side, until crepe easily lifts up on the sides. Repeat with remaining batter and be sure to use oil spray in between each crepe.
Add ¼ cup of filling onto the center of each prepared crepe, roll into a log-shape, and secure with a toothpick. Enjoy!
Makes 8 crepes with about ¼ cup filling each