asparagus crepes 1

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!

asparagus crepes 2

5.0 from 2 reviews
Crepes with asparagus and Gruyere
Serves: 4-5
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
The sourdough crepe portion of this recipe is adapted from



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23 Responses to Crepes with asparagus and Gruyere

  1. Canal Cook says:

    Looks really lovely! Have some asparagus hanging around the fridge at the moment.

  2. Paul says:

    This looks so elegant and delicious. It’s been a while since I’ve made crepes, and have only made them using the standard recipe. Adding starter to the batter sounds very interesting. How long do you have the batter rest? is the yeast actually making the batter more airy? or you just add the starter for only the flavor? so many questions! 🙂 but I’m really curious. Your photos are always so pretty. thanks!

    • Emily says:

      Hi Paul! Sorry to be slow to get back to you – craziness around here :). Anyhow, this batter doesn’t need to rest at all because of the sourdough, which is different from a regular crepe batter, which does need a rest. The yeast doesn’t make the batter more airy, it really just adds flavor. Great questions!

  3. Sophie says:

    Sourdough crepes, I love it! Will have to try. I wish asparagus season was much longer! And gruyere is totally my jam… one of my favorite cheeses.

  4. Larisa says:

    This l??ks really delicious.

  5. So mouthwatering! Asparagus and pancakes of any kind are a winning team ;-).

  6. Melissa says:

    Beautiful! I love the idea of sourdough crepes. Thanks!

  7. JacPfef says:

    I need to make this immediately. Looks so good! Thanks!

  8. I struggle with blogging some of our everyday meals as well – this looks absolutely delicious, wishing I still had asparagus in my garden right now!!

    • Emily says:

      Thanks! Can you believe asparagus season is basically just starting around here? It’s been such a cold spring.

  9. Sarah says:

    Beautiful! Seems like the perfect blend of flavors, especially with the gruyere.

  10. […] Crepes with Asparagus and Gruyere from Five and Spice […]

  11. Marci says:

    If I make the crepes a day ahead, what is the best way to store and reheat them? I want to serve them as a dinner side dish but want to have as much prep done as possible. Sounds wonderful!

  12. Emily Wilson says:

    Hey, I just shared this recipe on my blog:

    Feel free to share!

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