This post may contain affiliate links. Read my full disclosure policy.
These savory Crepes with Asparagus, leeks and mushrooms are baked like a casserole – a tasty spring-inspired recipe perfect for brunch.
There is a presence, a silence, a stillness which is here by itself. There is no doer of it, no creator of this stillness. It is simply here in you, with you.
A lovely, spring- inspired vegetarian dish, Savory Crepes with Asparagus, Leeks, Mushrooms and Goat Cheese is tasty option for Easter Brunch, Mother’s Day, or any other special spring brunch. It has a few steps, but the nice thing is it can be made in stages and made-ahead. Then on your special day, just simply heat it up in the oven. Fresh tarragon elevates this dish adding a complex and beautiful flavor- if you’ve never experimented with fresh tarragon, now is the perfect opportunity. The leftover tarragon is delicious tossed in salads or muddled in spring cocktails, so it need not go to waste.
The crepes can be made with gluten-free flour ( like Cup 4 Cup or Bob’s Red Mill) and can be kept totally gluten-free.
First make the delicious filling with asparagus, leeks and mushrooms. Add fresh tarragon and goat cheese and ricotta.
Then make the crepes, which are very simple. You can make these GF using a gluten-free flour blend.
Add a bit of goat cheese to the filling then stuff the crepes and just roll them up, seam side down. It’s not hard.
At this point you could refrigerate for a couple of days, remembering to bring to room temperature before baking.
Save a little of the filling for the final garnish. If you like truffle oil, a little drizzle to finish is a nice touch.
Baked Crepes with Asparagus, Leeks, Mushrooms & Goat cheese -we devoured these. Had them for brunch, then had them for dinner that same night.
So tasty. And worth the effort!
Give them a try and see what you think!
Hope you are having a happy, love-filled week. xoxo
These make-ahead Savory Crepes can be assembled the day before, then warmed up in a baking dish just as your guests arrive. Deliciously savory and hearty, they will satisfy and delight. Use this recipe as a jumping-off point for your own delicious fillings.
- 1 cup flour – or use gluten-free flour ( like Bob’s Red Mill)
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups milk
- 2 tablespoons butter, melted
- 2 tablespoons butter
- 1 teaspoon olive oil
- 2 medium leeks, sliced into 1/8-inch rings (white and light green parts only). If leeks are very dirty, place rings in a bowl of cool water to loosen dirt, swish with your hand, strain, and repeat if necessary.
- 1 pound mushrooms, sliced (button, cremini, shiitake, morels)
- 1 bunch asparagus, tough ends removed, chopped into 1-inch pieces
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- generous pinch nutmeg (or freshly grated)
- 1 tablespoon chopped fresh tarragon (optional, but delicious)
- 6 ounces goat cheese ( or sub cream cheese)
- 3/4 cup ricotta
- Drizzle of truffle oil– optional
- Make the crepes. In a medium bowl stir together the flour and the salt. In another smaller bowl, whisk the eggs and milk, then add this to the flour and beat until smooth. Stir in the melted ( but cooled) butter.
- Heat a lightly oiled 8-10 inch non stick frying pan over medium-high heat. Pour 3-4 tablespoons of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface evenly and thinly. Cook the crepe for about 2 minutes, until the bottom is golden brown. Loosen with a spatula, turn, and cook the other side. (Check to see that the diameter of this first crepe fits nicely into your baking dish and adjust size if necessary.) Make the rest. Stack and set aside or make ahead and refrigerate. You should have 8–10 crepes – and it’s ok if they are not perfect!
- Make the filling. Heat the butter and oil in a very large skillet or Dutch oven over medium heat. Add leeks and sauté 3–4 minutes, until just tender. Add mushrooms and continue cooking until mushrooms are tender, about 4–5 more minutes. Add asparagus and continue cooking, stirring occasionally for 3–4 minutes until they are just tender yet still vibrant green. Season with salt, pepper, and nutmeg. Stir in fresh tarragon. Set 1 cup aside (this will be used for the garnish).
- To the remaining, stir in the goat cheese and the ricotta. Taste and adjust salt.
- Divide filling among crepes and roll them up. Arrange into a large, greased baking dish (or two medium sized) and place in a 350°F oven until warmed through, about 20–25 minutes. These can be assembled ahead, refrigerated, and heated before serving. (Bring them to room temperature first). If you prefer very soft crepes, cover with foil. If you like them a little crisp, uncover, or uncover part way through.
- Right before serving, heat up the remaining cup of asparagus mix in a small sauce pan, drizzle with optional truffle oil, and spoon over the center of crepes. Garnish with a few more tarragon leaves.
- Serving Size:
- Calories: 306
- Sugar: 5.6 g
- Sodium: 470 mg
- Fat: 18.2 g
- Saturated Fat: 10.6 g
- Carbohydrates: 21.8 g
- Fiber: 1.9 g
- Protein: 15.1 g
- Cholesterol: 112.8 mg
Keywords: savory crepes, Baked crepes, stuffed crepes, stuffed crepe recipes, asparagus crepes