Crab Mushroom And Asparagus Crepes Recipe

Cooking Directions

• STEP 1.In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
• STEP 2.Add crab meat to the skillet and cook for another 2 minutes, until heated through.
• STEP 3.Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
• STEP 4.In a separate saucepan, melt butter over low heat. Whisk in flour until smooth. Gradually whisk in milk and cook until thickened, about 5 minutes.
• STEP 5.Stir in lemon juice, salt, and pepper. Remove from heat.
• STEP 6.To assemble the crepes, spoon the crab and mushroom mixture onto each crepe. Top with a few asparagus spears and roll up tightly.
• STEP 7.Place the filled crepes in a baking dish and pour the lemon butter sauce over them.
• STEP 8.Bake in a preheated oven at 350°F (175°C) for 15 minutes, until heated through.
• STEP 9.Serve the crepes hot, garnished with fresh parsley if desired.

Cooking Tips

• Make sure to cook the mushrooms until they release their moisture and start to brown. This will enhance their flavor.
• Blanching the asparagus briefly in boiling water will help retain their vibrant green color and crisp texture.
• Roll up the crepes tightly to prevent the filling from falling out during baking.
• Garnish the crepes with fresh parsley for a pop of color and added freshness.

Storage and Serving

• These crepes are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the crepes in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, until heated through.
• Serve the reheated crepes with a drizzle of lemon butter sauce and fresh parsley.