Grilled Cheese Crepes

By Tracy

2 Person

30 Minutes

0 Calories

Crepes are amazingly easy to whip up on moments noticed and can have serious potential. Surprise grilled cheese crepes with shaved asparagus! This recipe can be dressed up or dressed down depending on the occasion. I can even imagine an amazing Saturday breakfast with a poached egg on top (yum!)

Ingredients

Filling

mozzarella cheese
pepper
salt
1/4 cup green onions
1 clove garlic, minced
1 tbsp. olive oil
1/2 pound asparagus

Crepe

1 1/2 tbsp. butter, melted
3/4 cup milk
2 eggs
1/4 tsp. salt
1/2 cup whole wheat pastry flour

Method

01

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.
02

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.
03

Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant 1/4 cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds.
04

Flip and cook for another 15 seconds. Place has done crepes on a piece of parchment paper (be sure not to fully stack crepes.)
05

Once crepes are finished (this will make about eight) place a couple of spoonfuls of asparagus and a bit of mozzarella on half the crepe. Fold over to cover the filling, then fold again to form a 1/4 circle.
06

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.

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Grilled Cheese Crepes

3.5

( By Tracy )

01 Information

Grade medium
Serving 2 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Filling

mozzarella cheese

pepper

salt

1/4 cup green onions

1 clove garlic, minced

1 tbsp. olive oil

1/2 pound asparagus

Crepe

1 1/2 tbsp. butter, melted

3/4 cup milk

2 eggs

1/4 tsp. salt

1/2 cup whole wheat pastry flour

03 Method

Step 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.

Step 2

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.

Step 3

Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant 1/4 cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds.

Step 4

Flip and cook for another 15 seconds. Place has done crepes on a piece of parchment paper (be sure not to fully stack crepes.)

Step 5

Once crepes are finished (this will make about eight) place a couple of spoonfuls of asparagus and a bit of mozzarella on half the crepe. Fold over to cover the filling, then fold again to form a 1/4 circle.

Step 6

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.

04 Author

Tracy

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