The biggest draw of brunch is the possibility of creating that perfect marriage of savory and sweet, as breakfast tends to be sweeter and lunch much more savory. It’s also a perfectly good excuse to get a little fancy in the kitchen for no reason at all. All of that comes together in these crepes that are just as beautiful to admire as they are to devour!
My mother-in-law is somewhat of a crepe connoisseur. A self-proclaimed “Army brat,” she grew up in Europe where the world’s best crepes were a regular part of her family meals. I knew if I could win her over with these Mediterranean-inspired homemade crepes that we were on to something. It’s safe to say they got the MIL seal of approval!
We used a whole wheat flour and white flour mixture to give us the nutrition and the texture we wanted in these super-simple crepes. Then, we stuffed them full of some of the best ingredients we know: a handful of spring’s first asparagus, tender and salty prosciutto, creamy and sweet goat cheese, and a little bit of tart lemon zest.
All of this is finished by one of the best flavors known to human kind … balsamic reduction! In just about ten minutes, a thick syrup will appear in your sauce pan or skillet. You should feel free to taste a fingerful before the drizzle action starts.
Don’t be intimidated by the idea of making these or any crepes. They’re actually much easier than they may appear, especially if you possess a little patience and a watchful eye. More dainty than a pancake, they are sure to bring a simplistic decadence to your next brunch menu.
This recipe is one of 13 healthier breakfast and brunch recipes in our original e-cookbook, Baker’s Dozen. Preview here or download for just 99¢ here.
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Savory Asparagus Prosciutto Crepes with Balsamic Reduction Drizzle
makes 6, 2-crepe servings
2 Tbsp. canola oil
1/2 cup all purpose flour
1/2 cup whole wheat flour
1.5 cups milk
6 slices prosciutto
12 sprigs fresh asparagus
6 oz. goat cheese
1 lemon, zested
1/4 cup balsamic vinegar
1. Preheat small skillet over medium heat.
2. Place eggs, canola oil, salt, flours and milk in a blender and blend until smooth.
3. Once skillet is hot, spray lightly with non-stick cooking spray and pour just enough batter to cover the bottom of the pan (about 1/4 cup). Swirl the batter around to evenly coat the surface.
4. Cook crepe until edges come loose from skillet (about 1 minute) and flip with a butter knife. Cook for another 30 seconds to one minute and transfer to a plate to keep warm.
5. Continue cooking crepes until batter is gone, and keep the stack warm by covering with a towel. Place a sheet of parchment paper between crepes to avoid them sticking together.
6. Wash, dry and snap ends off asparagus, then sauté lightly in same skillet over medium heat. Season with salt and pepper (optional).
7. At the same time, begin your balsamic reduction by placing vinegar in a small saucepan over medium heat. Cook for 5-10 minutes or until syrup-y, watching closely and stirring frequently.
8. To assemble crepes, wrap one slice of prosciutto around several sprigs of asparagus and lay inside crepe. Next, top with 2 teaspoons goat cheese and lemon zest and fold closed.
9. Drizzle balsamic reduction and serve immediately.
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Recipe and photos by Dana Shultz for DietsInReview.com