Crepes with asparagus, feta cheese, and dill
How to make Crepes with asparagus, feta cheese, and dill recipe - Ready made crêpes are available in the produce department of many stores; or look for a crêpe mix in the baking aisle. Crêpes aux asperges, féta et aneth recette
Chilling • 30 minutes
special equipment • electric mixer
Makes 2
Ingredients:
For the batter (makes 10–12 crêpes)
1 cup all-purpose flour
1 large egg
1¼ cups milk
For the filling:
4–6 thin asparagus spears, trimmed and cut into thirds
handful of finely chopped dill
1 cup crumbled feta cheese
olive oil, for frying
freshly ground black pepper
Method:
1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Using a wooden spoon, gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When incorporated, beat with an electric mixer to remove any lumps. Transfer to the refrigerator for 30 minutes.
2 Cook the asparagus in a pan of boiling salted water for 4 minutes or until tender. Drain and refresh in cold water. Place in a bowl and mix with the dill, feta, and a pinch of pepper.
3 Heat a frying pan over mediumhigh heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a plate and repeat.
4 Spoon half of the feta mixture onto one half of a crêpe and roll or fold it. Fill a second crêpe in the same way.
Cook’s Notes:
Make a batch of pancakes ahead of time and allow to cool. Stack between sheets of wax paper, then wrap in plastic wrap and freeze.
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| Crepes with asparagus, feta cheese, and dill |
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