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Home > Blog

04.20.12 Asparagus

Grilled Cheese Crepes with Shaved Asparagus

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I think it’s become obvious that I love eating seasonally.  There was a point in my life that when asked, I couldn’t tell you when asparagus was in season (because in the store, it’s always “in season.”)  Yet, I’ve learned and grown to love asparagus only when it's in season.

During the long winter months I gorge myself on root vegetables and potatoes (so much so that it has caused a few people to question exactly how many sweet potato recipes I currently have on my blog and which I respond, “I’ve stopped counting”.)

But when spring arrives, sweet potatoes are out as if they’ve gone out of fashion.  I will see them again (much like the 80’s never seem to actually leave us) and I’m alright with this (for I have eaten my fair share.)

In the spring there’s a new (green) bounty to be had.  Kale, Spinach, Swiss Chard, and asparagus.

Did I mention asparagus?

 

It’s such a peculiar plant.  Stalks shoot out of the ground often without warning and often in the colder, dreary mornings of spring.  Signs of life. Signs of color.  Signs of beauty.

I know it sounds a bit strange but one day I’d like to find a house in the woods where asparagus grows wild (yes, this is a possibility...)

Asparagus has it’s own unique, earthy taste and when roasted, may be one of my favorite meals.   A little salt, a little olive oil, a little roasted asparagus, and sometimes with an egg on top for good measure.  It’s delicious.  It’s spring in one bite.

 I’ve been meaning to make savory crepes for a while but something always comes before crepes.  Crepes are amazingly easy to whip up on a moments noticed and can have serious potential.  So really, I’m not sure why I don’t make them more often!

This recipe can be dressed up or dressed down depending on the occasion.  I can even imagine an amazing Saturday breakfast with  poached egg on top (yum!)

Print

Grilled Cheese Crepes with Shaved Asparagus

Print Recipe

★★★★★

5 from 1 reviews

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2-4 1x

Ingredients

Scale
  • Crepe:
  • ½ cup whole wheat pastry flour
  • ¼ teaspoon salt
  • 2 eggs
  • ¾ cup milk
  • 1 ½ tablespoons butter, melted
  • Filling:
  • ½ pound asparagus
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ cup green onions
  • pinch salt and pepper
  • Mozzarella Cheese

Instructions

  1. In a medium skillet, heat olive oil over medium low heat. Shave or thinly slice asparagus and dice green onion. Toss green onion and garlic in with olive oil and heat for 2-3 minutes, just until fragrant. Add in asparagus and heat until asparagus turns a nice bright green color, only another 2-3 minutes. Sprinkle with salt and pepper, set aside.
  2. Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Place done crepes on a piece of parchment paper (be sure not to fully stack crepes.)
  3. Once crepes are finished (this will make about eight) place a couple spoonfuls of asparagus and a bit of mozzarella on half the crepe. Fold over to cover the filling, then fold again to form a ¼ circle.
  4. Return crepe to pan over medium low heat and cook until each side is golden brown and mozzarella has melted. Serve with a slight drizzle of olive oil and extra green onions.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

 

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  1. Louisa Shiffer says

    April 20, 2012 at 6:14 am

    Oh my. I have some asparagus that needs picking today, and it is going to turn into this! It looks delicious!! What a great idea.

    Louisa
    http://www.chiffonadeofparsley.com

    Reply
  2. Adrienne @ How to Ice a Cake says

    April 20, 2012 at 6:51 am

    Yes mam. I would take this as my breakfast in a heartbeat 😀

    Reply
  3. Stefanie @ Sarcastic Cooking says

    April 20, 2012 at 7:08 am

    These look so classy! I can not wait to try shaved asparagus.

    Reply
  4. Cookie and Kate says

    April 20, 2012 at 7:23 am

    Mega yum! Shaved asparagus, crepes, cheese... I love all of these things. Hope you find your house with wild asparagus, someday!

    Reply
  5. call me debbie says

    April 20, 2012 at 7:33 am

    These light slices of the asparagus create all the magic!

     In Whirl of Inspiration

    Reply
  6. Margarita says

    April 20, 2012 at 8:42 am

    I like your thinking about seasonal fare. I have a serious thing for peaches and almost cry when their very short lived season is over. But because I eat them so much when they're around, I don't really think about them much anymore after about two weeks without. oh but maybe it's because I know I will have plenty in the freezer. Everything in your crepes sound good... Love the shaved asparagus idea.

    Reply
    • naturallyella says

      April 20, 2012 at 2:06 pm

      I use to do that with tomatoes until I was able to get tomatoes through November thanks to hoop houses. Now by the time tomatoes are done, I'm ready not to look at them until July 🙂

      Reply
  7. Gina @ Running to the Kitchen says

    April 20, 2012 at 9:08 am

    I have eaten 3 bunches of asparagus *myself* (not shared with my husband) in the past 7 days alone. I cannot.get.enough of it right now when it's crisp, delicious and not from 2000 miles away. Crepes are definitely a forgotten thing for me too. Not sure why as like you said, they're so incredibly easy and quick.

    Reply
    • naturallyella says

      April 20, 2012 at 2:06 pm

      Yes! I'm so glad someone else can't get enough!

      Reply
  8. Jeanine says

    April 20, 2012 at 11:01 am

    So springy and pretty! They remind me of little quesadillas... I've never tried making crepes before but I might have to now...

    Reply
    • naturallyella says

      April 20, 2012 at 2:05 pm

      I had that same thought. I actually like the crepes better, I find them a little easier to work with!

      Reply
  9. Jennifer says

    April 20, 2012 at 12:59 pm

    WOW. These look seriously incredible, Erin!

    Reply
    • naturallyella says

      April 20, 2012 at 2:05 pm

      Thank you!

      Reply
  10. Yadsia @Shopcookmake says

    April 20, 2012 at 1:22 pm

    Savory crepes! Yum!

    Reply
  11. Eileen says

    April 20, 2012 at 4:49 pm

    I've been thinking about savory crepes for a while too--maybe I will pick up some asparagus this weekend and give these a whirl!

    Reply
  12. Ca4ole says

    April 20, 2012 at 8:25 pm

    Since you like asparagus, you might be interested in this collection of all things asparagus. Asparagus Food on Fridays

    Reply
  13. Jenni Hodges says

    April 21, 2012 at 8:38 am

    I can't wait to try this with fresh asparagus from the garden! I love savory crepes - thanks for the great idea!

    Reply
  14. Marissa says

    April 21, 2012 at 12:39 pm

    Just lovely! I like that they could be finger food appetizers shared among friends.

    Reply
  15. Nicole, RD says

    April 27, 2012 at 7:03 pm

    Wow. These look epic! Must make!

    Reply
  16. Maya says

    April 30, 2012 at 4:54 pm

    I just tried this recipe and oh my goodness, it is absolutely beautiful. It was surprisingly filling and delicious. Thank you for sharing!

    Reply
  17. Alex Caspero MA,RD says

    April 10, 2013 at 6:32 pm

    Looks beautiful! I love asparagus. I just bought a whole bunch and cannot wait to try some recipes out this weekend!

    Reply
  18. Ingrid says

    August 06, 2016 at 3:02 pm

    Thanks for posting this recipe! I made it tonight with haloumi cheese as the filling - kiddos and adults loved it. Will try with asparagus next time!

    ★★★★★

    Reply

Trackbacks

  1. Mediterranean Salmon Salad + Weekly Menu says:
    04.29.12 at 5:50 am

    [...] Wednesday: Grilled Cheese Crepes with Shaved Asparagus [...]

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  2. Meatless Monday: Grilled Crepes with Mozzarella and Shaved Asparagus says:
    05.14.12 at 4:34 am

    [...] Grilled Crepes with Mozzarella and Shaved Asparagus adapted from Naturally Ella [...]

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  3. Basic Crepes {and Video} | a Couple Cooks says:
    06.18.12 at 9:17 am

    [...] on this recipe – we developed it as a meld of our favorite method from Julia Child, and the Grilled Cheese Crepe recipe from Erin’s blog.  We also added half-wheat flour, which we’ve been doing with a lot [...]

    Reply
  4. Grilled Cheese Crepes with Chard and Dill | a Couple Cooks says:
    06.20.12 at 9:16 am

    [...] Ella as part of our Green Mango Cafe cookbook effort, we couldn’t wait to try out her Grilled Cheese Crepe recipe (which we used as a reference for our basic [...]

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