Creamy Asparagus & Leek Crespelle

22

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Creamy Asparagus & Leek Crespelle

(Photo: Carmen Cheung)

Crespelles – Italian versions of crepes - are stuffed with a creamy vegetable and cheese filling for this impressive dinner.


Ingredients

  • 1/2 tsp salt , divided
  • 1 bunch asparagus , trimmed and halved
  • 1 cup and 2 tsp all-purpose flour , divided
  • 1 tsp baking powder
  • 2 cups 2% milk , divided
  • 6 tbsp melted butter , divided
  • 2 leeks , white parts only, sliced (about two cups)
  • 125 g cream cheese , cut into small cubes
  • 1/2 cup vegetable broth
  • 1 tbsp dijon mustard
  • 1/4 tsp nutmeg
  • 1 small red bell pepper , diced
  • 2 tbsp finely chopped parsley , (optional)

Instructions

1. Bring 2 cups water and ¼ tsp salt to a boil in a large saucepan. Add asparagus and cook until tender-crisp, about 2 min. Drain and plunge asparagus into a bowl of ice water. Drain and pat dry.

2. Whisk 1 cup flour with baking powder in a medium bowl. Whisk in 1 1/2 cups milk and 2 tbsp melted butter until smooth.

3. Heat a large non-stick frying pan over medium-high. Add 1 tsp melted butter. Pour 1/2 cup batter into centre of hot pan. Lift pan and quickly tilt to coat bottom. Cook until top is set and edges begin to turn golden, about 45 sec. Use a rubber spatula to loosen edges, flip and cook 30 sec more. Transfer to a plate. Repeat with 2 tsp melted butter and batter.

4. Remove pan from heat and wipe clean with paper towel. Add remaining 3 tbsp melted butter in pan over medium. Add leeks and cook until golden, about 4 min. Sprinkle with remaining 2 tsp flour and stir. Gradually mix in remaining  1/2 cup milk, then cream cheese. Stir in broth, Dijon, nutmeg, remaining ¼ tsp salt, red pepper and asparagus. Cook, stirring constantly, about 3 min.

Nutrition (per serving)

  • Calories
  • 487,
  • Protein
  • 13 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 30 g,
  • Fibre
  • 4 g,
  • Sodium
  • 794 mg.