If you are looking for a delicious and elegant brunch dish for a special occasion, try these savory baked crepes with asparagus, mushrooms, leeks and goat cheese. They are easy to make ahead and reheat in the oven when you are ready to serve. The fresh tarragon adds a lovely herbal touch that complements the creamy filling.
How to make savory baked crepes
To make these savory baked crepes, you will need to prepare the crepe batter, the filling and the assembly.
Crepe batter
The crepe batter is very simple to make. You just need to whisk together flour (or gluten-free flour), salt, eggs, milk and melted butter until smooth and thin. You can use a blender or a whisk for this step. Let the batter rest for 15 minutes before cooking.
To cook the crepes, heat a nonstick skillet over medium-high heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom evenly. Cook for about 2 minutes per side or until lightly golden and crisp on the edges. Transfer to a plate and repeat with the remaining batter. You should get about 12 crepes.
Filling
The filling is a hearty and flavorful mixture of asparagus, leeks, mushrooms, goat cheese, ricotta and tarragon. To make it, you will need to:
- Melt butter and olive oil in a large skillet over medium-high heat.
- Add sliced leeks and sauté until soft and golden, about 15 minutes.
- Add sliced mushrooms and cook until browned and tender, about 10 minutes.
- Add chopped asparagus and season with salt, white pepper and nutmeg. Cook until crisp-tender, about 5 minutes.
- Stir in chopped tarragon and remove from heat.
- In a small bowl, whisk together goat cheese and ricotta until smooth.
Assembly
To assemble the crepes, you will need to:
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
- Spoon about 2 tablespoons of cheese mixture along the center of each crepe. Fold in half and then in half again to form a triangle.
- Arrange the crepes in a single layer in the prepared baking dish.
- Bake for 15 minutes or until warm and bubbly.
- Sprinkle with more tarragon if desired and drizzle with truffle oil if using.
Enjoy your savory baked crepes with asparagus and mushrooms!
