Crepes are a wonderfully versatile food that can be enjoyed for breakfast, dinner and even appetizer. Here is an asparagus crepes recipe that can be served as either an appetizer or coupled with soup for a light lunch.

Asparagus Crepes

18 Small Crepes, about 2 inches in diameter (recipe below)
1 Bundle of tender young asparagus spears, or a package of frozen asparagus spears
5 oz Creamy cheese with herbs, such as brie with herbs
1 Tbs Butter
1 Tbs Extra Virgin Olive Oil

Break the ends off asparagus so the tips are about 3 inches long. Cook the asparagus tips in a skillet with the butter and olive oil until tender crisp.

Spread the softened room temperature cheese on each crepe. Place one asparagus spear on each crepe. Roll the crepes. Serve at room temperature.

To make the crepes.

1 Cup Flour
Cup Water
Cup Milk, whole or 2%
3 Eggs
2 Tbs Butter, melted and cooled
tsp Salt

Whisk the eggs until foamy then add the rest of the ingredients and whisk until smooth. Cool in the refrigerator for about 1 hour.

Remove from the refrigerator and stir. The batter should be the consistency of heavy cream. If the batter is too thick stir in 1 tsp of water at a time. If the batter is too thin whisk in 1 Tbs of flour at a time.

Cook the crepes like pancakes in a small skillet or crepe pan. You may need to tilt the pan from side to side in order to spread the batter into a thin crepe. When the first side of the crepe has browned flip the crepe for just a couple seconds. Use the first crepe as a test; they are easy to make just practice a bit.

Two tips when cooking crepes do not allow the skillet get too hot and separate the cooked crepes with a piece of waxed paper or parchment paper so they do not stick to one another.