Asparagus, Leeks, Mushrooms, Gruyere and Chopped Walnuts Crepe

By Jackie Topol, MS, RD (Culinary Nutrition Collaborative)
Total Time
35 Mins
Serves
8
Serving Size
1 Crepe
Meal
Breakfast Brunch Dinner Lunch Snack
Course
Main

DESCRIPTION

Choose between a sweet or savory filling for these delicious family-friendly crepes! Check out the sweet recipe here.

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
Calories
303 cal
Total Fat
24 g
Saturated Fat
5 g
Trans Fat
0 g
Polyunsaturated Fat
13 g
Monounsaturated Fat
3 g
Cholesterol
0 mg
Sodium
195 mg
Carbohydrates
14 g
Dietary Fiber
24 g
Total Sugars
3 g
Added Sugars
0 g
Protein
12 g
Vitamin D
1 (8%DV) mcg
Calcium
206 (20%DV) mg
Iron
2 (12%DV) mg
Potassium
317 (6%DV) mg

Ingredients

Walnut Crepes

  • 3 ounces California walnuts (~¾ cup whole walnuts)
  • ½ cup all purpose flour
  • ¼ teaspoon table salt or fine sea salt

     

  • 2 eggs
  • 1 cup milk of choice
  • 2 teaspoons neutral oil (i.e. grapeseed or avocado oil)

Savory Filling: Asparagus, Leeks, Mushrooms, Gruyere and Chopped Walnuts

  • 1 bunch asparagus, bottom 2 inches removed
  • 2 teaspoons neutral oil (i.e. grapeseed or avocado oil)
  • 1 leek, halved lengthwise and sliced thinly (white and pale green part only)
  • 8 oz baby bella or white button mushrooms, thinly sliced
  • 4 oz shredded Gruyere cheese (mozzarella can be substituted)
  • 1 cup chopped California walnuts

Preparation

For Walnut Crepes

  1. Place the 3 ounces walnuts in food processor and pulse until very finely ground and resembles a flour. (Be mindful not to overprocess, otherwise you will end up with walnut butter.)
  2. Transfer walnut flour to a medium mixing bowl and add all purpose flour and salt; mix well. Add eggs and milk and whisk well to combine so that there any not any lumps.
  3. Heat a large nonstick pan on medium/high heat and add oil. Pour about ¼ cup of the batter into the pan and cook until small bubbles form, then flip to cook on the other side. The crepe should be lightly browned on each side. Place finished crepe on plate and repeat process until all of the batter is used up. (Recipe will yield approximately eight 6” crepes.)

For Savory Filling

  1. Blanch the asparagus. Fill a large pot with water and bring to a boil, season generously with salt. Prepare a bowl of ice mixed with cold water while water is coming to a boil. Place asparagus in boiling water for approximately 3 to 4 minutes and cook until tender. Quickly transfer asparagus to ice water to “shock” the asparagus. Let sit in the ice water for a couple of minutes and then transfer to a kitchen towel and pat dry.
  2. Heat a large nonstick pan on medium/high heat and add oil. Add chopped leeks and mushrooms and saute for about 5-7 minutes until vegetables are cooked through and lightly browned. Set aside mixture in a small bowl. Wipe the pan clean.
  3. To assemble crepes, reheat one crepe in pan and sprinkle about 2 tablespoons of cheese on top. Heat on low/medium heat until cheese begins to melt then remove from pan. Add about 2 tablespoons of cooked vegetables, 1-2 asparagus spears, and 2 tablespoons chopped walnuts to the center of the crepe and then fold each side of the crepe toward the center to close. Serve warm.