Celebrating Spring with Crepes
As kids, my older brother and I were active in 4-H. We both raised livestock, but around the age of 12, my sibling suddenly became obsessed with making crepes. I thought this was due to his growing ad...
Aspen's Mawa McQueen likes to serve this seasonal filling on crepes made with chickpea flour at her Basalt restaurant. Whatever crepe recipe you prefer to use (I still swear by the one from Chez Panisse), her suggestion is to “always use whole milk, and make sure you sift the flour for the perfect consistency.”
Ingredients
- 1 tablespoon olive oil
- 2 small shallots, thinly sliced
- 1 clove garlic, minced
- 5 ounces sliced shiitake mushrooms (about 1½ cups)
- 1½ cups thin asparagus spears, cut into thirds
- ½ cup vegetable broth, plus more as needed
- 1 cup halved snow peas
- 1 cup shelled English peas, fresh or frozen and thawed
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped chives, plus extra for garnish
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes, until clear and soft. Add the garlic and mushrooms, and a pinch of salt to the pan and cook the mushrooms until they're soft and have rendered all of their liquid, about 4 to 5 minutes.
- Add the asparagus and vegetable broth and cook until the asparagus is just bright green, about 2 minutes. Add the snow peas and shelled peas, and cook until bright green and crisp-tender. Stir in the lemon zest, lemon juice and thyme. Season to taste with salt and pepper and stir in the chives. 3.
- Divide the filling among the crêpes and serve, garnished with remaining chives.
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