Asparagus Crepes

Asparagus crepes with white sauce recipe

This is a mellow, comforting dish that my mom would make when I was young.  I have modified it a bit and you would never guess that this recipe is SO easy – or SO healthy!  The sauce can be whipped up in minutes- and can also be fat free, as long as you use fat free evaporated milk in it.  The crepes are made with 100% whole wheat pastry flour.

– Jessica



1 cup whole wheat pastry flour

1 1/4 cup milk

4 eggs

1/4 tsp salt

1 Tbsp butter, melted (optional)



1 can evaporated milk

1 Tbsp cornstarch

salt and pepper to taste


2 bunches of Asparagus, bottoms snapped off


  1. CREPES:  Preheat a medium-sized frying pan over medium to medium high heat.  Lightly oil with a cooking spray.  In a medium sized bowl, whisk the flour, milk, eggs, salt, (and melted butter) together until smooth.  Pour about 3 Tbsp crepe batter into the center of the pan, immediately picking up the handle and rotating the pan until a very thin crepe is formed (as wide as possible, while still retaining a circular shape).  When bubbles start forming, and before the bottom browns, flip the crepe with a spatula.  Repeat until all the batter is gone.  Should make about 15 crepes.  Keep crepes on a plate in a warm oven until ready to eat.
  2. SAUCE:  In a small sauce pan, whisk the evaporated milk and cornstarch together.  Bring to a boil, stirring frequently.  Once boiling, cover, turn heat down to a simmer, and stir occasionally while preparing the rest of the meal.  Taste the sauce and add salt and pepper to taste.
  3. ASPARAGUS:  Steam the asparagus for 3-5 minutes – just until tender-crisp and bright green.
  4. PLATE:  Place 3-5 stalks of asparagus in each crepe and fill and/or top each one with about 3 Tbsp sauce


Note:  For an extra quick and easy meal, cook the crepes in advance.  They re-heat well in the microwave.  Make the sauce and steam the asparagus fresh.


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