Crêpes seem a bit intimidating to make, but if you can make pancakes, you can make these because the batter is essentially the same. Stuff them with just about anything, from a slice of Black Forest ham and jalapeño-Jack cheese, to leftover roasted vegetables and fontina, or even last night’s roasted chicken with mushroom sauce. Of course you can easily turn them into a sweet dish, too, just by adding a swipe of chocolate spread or a sprinkle of granulated sugar before rolling. There you go — breakfast-for-dinner and dessert in one fell swoop.
16 (11⁄2 pounds) asparagus spears, ends snapped off
Salt
1 cup + 2 tablespoons pancake mix, store-bought or homemade
1⁄2 teaspoon herbes de Provence
3 large eggs
1 cup low-fat or whole milk
1⁄2 cup water
11⁄2 tablespoons unsalted butter, melted
12 slices Swiss cheese
12 slices deli turkey
Steam the asparagus. Bring a large pot with 11⁄2″ of water to a simmer. Add a steamer insert and the asparagus spears, cover, reduce the heat to low, and steam the asparagus until just tender, about 2 to 3 minutes. (If you don’t have a steamer, bring 1⁄2 cup of water to a simmer in a large skillet; add the asparagus, cover, reduce the heat to low, and steam until tender. Lift the asparagus from the pan, leaving any extra water behind. You can also steam the asparagus in the microwave.) Sprinkle the asparagus with a little salt and set aside.
Make the crêpe batter. In a large bowl, whisk together the dry mix and herbs, and set aside. Whisk the eggs together in a small bowl and then whisk in the milk, water, and half of the butter. Slowly pour the milk mixture into the dry ingredients, mixing until just a few lumps remain.
Cook the crêpes. Place a baking sheet or ovenproof platter in the oven and heat the oven to 200°F. Place a medium skillet over high heat. Add 1⁄2 teaspoon of the remaining butter to the pan, tilt the pan toward you, and pour 1⁄4 cup of batter into the upper part of the pan. Swirl and rotate the pan until the batter completely covers the pan bottom. When the crêpe is browned, about 2 minutes, flip it and reduce the heat to medium-low. Immediately top with 1 slice of cheese, 1 slice of turkey, and 2 asparagus spears. Cover the pan and cook until the underside of the crêpe is lightly browned, 1 to 2 minutes, then fold the ends of the crêpe over the filling to make a tidy package. Turn the crêpe out onto a plate, seam-side down, and serve immediately, or transfer the crêpe to the baking sheet or platter in the oven to stay warm while you make the remaining crêpes.
Cook Smart
You can whip up the crêpe batter a few nights ahead and store it covered in the refrigerator. It will keep for up to 3 days.
Tags: breakfast, breakfast for dinner, kid-friendly, prepare in advance, vegetarian
Permalink: http://www.myd2d.com/2010/08/turkey-swiss-and-asparagus-crepes/
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