In an effort to share more of our very most every day meals, the ones I throw together with whatever’s left in the fridge, or the staples I can make with my eyes half closed at the end of a long day, I’ve started posting occasional short, simple posts just about these meals. I call it vær så god, Norwegian for “bon appetit.”
In its fundamentals, I’d say this crepe dish is actually awfully similar to the cacio e pepe with asparagus that I posted a while back. Grain + cheese + asparagus is nearly always a winning combination. It may be pasta with asparagus and Parmesan or it could be millet with asparagus and feta, or quinoa with asparagus and blue cheese, or a tart with asparagus and chevre. They’ll all be delicious. And so are these crepes.
The tender, delicate crepes safely enfold the asparagus and cheese like a pocket holding a treasure found on the beach. The asparagus is coated with tangy mustard and the cheese melts into a satisfying goo. It’s good stuff.
I’ve been using the discard from Frances the sourdough starter to make sourdough crepes lately, which saves the extra sourdough from going to waste, makes for a crepe that actually has little probiotic yummies in it, and gives the crepes a gentle sourness. A threefold benefit! Of course, they’re also more delicate than your standard crepe, so you have to make them a smallish size so they don’t fall apart. If you don’t have a sourdough starter or you simply want some tried and true standard crepes, you can use this recipe instead (it makes a lot more crepes than the sourdough recipe, but leftover crepes can be wrapped and stored and reheated and filled for future meals).
Once you’ve fried up all of your crepes, you simply saute asparagus with mustard and a bit of cream, top each crepe with some grated cheese and asparagus, and put them in a warm oven to melt briefly. Then fold and you’re ready to eat.
Vær så god!
- 1 cup sourdough starter
- 2 large eggs
- ¼-1/2 cup milk
- pinch of salt
- 2 Tbs. butter, melted plus additional butter for frying
- 1 large bunch of asparagus, washed, trimmed, and cut into 1-inch pieces
- 1 Tbs. mustard (grainy mustard or Dijon are both good)
- 2 Tbs. creme fraiche or heavy cream
- about 8 oz. Gruyere, grated
- Heat your oven to 350F. Meanwhile, whisk together the sourdough starter, eggs, salt, and enough milk to yield a smooth, thin batter (I usually find I need close to ½ a cup). Whisk in the melted butter last.
- Heat an 8 or 9 inch nonstick frying pan over medium heat. Add a bit of butter and wait until the butter has gotten quite foamy and sizzly, then pour in just enough batter to coat the pan with a thin (1/4-inch or so thick) layer - about ⅓ cup. Tilt the pan to make sure it is evenly coated. Cook for a couple minutes, until the crepe has turned golden brown on the underside, then flip and cook for just another 30 seconds, or so, until the crepe is cooked through. Transfer it to a plate. Repeat to make the rest of the crepes, adding butter to the pan as needed. You should get about 8-10 crepes.
- When the crepes are done saute the asparagus. Heat 1 Tbs. butter over medium high heat in a large frying pan until foaming. Add the asparagus pieces, sprinkle with salt, and cook, stirring occasionally, until the asparagus has started to become tender and get brown splotches in places, about 5-7 minutes. Stir in the mustard and creme fraiche/cream and cook for another couple minutes until the asparagus is thickly coated.
- Lay the crepes out flat on one or two baking sheets. Divide the asparagus and grated cheese between the crepes. Put the crepes in the warm oven until the cheese is melted, about 5 minutes. Take the crepes out, fold them up, and serve.