Philly: Sausage and Asparagus Crepes

This week was filled with craziness and the sniffles. I didn't actually cook all week until Thursday, but like always, that doesn't mean I didn't eat.


Monday:
A Voter Registraton Drive I held with the oh so healthy pizza in a college-like fashion.

Tuesday:
Feeling sick, so I went for the classic Matzo Ball Soup (Jewish Penicilin.)

Wednesday:
My former roommate, Lisa brought over a beautiful and delicious tray of Eggplant Parmesan that her mom made.

Thursday Night:
After work, homework, meeting with school groups etc., I made one of Aaron's favorite meal: chicken and asparagus crepes. But unfortunately the breast of chicken I had in the fridge had seen better days so instead I went with two links of turkey sausage. It was very tasty but I think I will stick with the chicken version in the future.

Many people only view crepes as a dessert loaded with whipped cream and fruit or chocolate. In France, the land of the crepe, (pronounced “crep” not “crape”, please,) this pancake-ish recipe is incredibly versatile and I must prefer savory crepes with chicken and sautéed vegetables. This is a good recipe because it can be a “one pan meal” which Aaron, the dishwasher likes a quite a bit!

One of my favorite stands in Reading Terminal Market is Profi's Creperie an all crepe, all the time stand with everything from Chicken and Pesto crepes to crepes stuffed with cheesecake and Nutella! If you are ever hanging around Philadelphia and end up near Market East/Chinatown, check this place out.

Along with that, I will share with you my revised Sausage, Asparagus, and Mushrooms Crepes. If you want the best taste, try some herbed chicken instead. For an example check out the chicken from my Chicken and Spinach Pita Pizzas. I occasionally make Parmesan sauce to put over the crepe filing instead of simply grated parmesan, but I was too tired.

Cook the filing first so the crepes are at their freshest and fluffiest. (You can make the batter ahead of time and refrigerate it so it thickens up a little.)

Sausage, Asparagus, and Mushroom Crepes:

Makes 5 crepes




Ingredients:

Crepes:

1 cup all-purpose flour

2 eggs

2 tbsp. melted butter

1/4 tsp salt

1 tsp garlic powder

Black pepper

½ cup fat-free milk

½ cup water

Filing:

2 links of turkey sausage, cut into chunks

8 oz. package of mushrooms (portabella is probably best)

1 bunch asparagus

Olive Oil

Pepper

Garlic Salt

Worcestershire Sauce

1 cup Grated Parmesan (or Parmesan sauce)

Directions:

Heat a large skillet with a drizzle of olive oil and cook the asparagus over medium heat. Season with pepper, dash of worcestershire sauce, and garlic salt.

Set aside asparagus in a bowl.

Using the same pan, cook chopped sausage over medium heat with a drizzle of olive oil until no longer pink and slightly browned on the outside.

Set sausage aside and cook mushrooms in the same fashion as the asparagus until slightly browned.

Once filing is cooked, begin the crepes.

Whisk together the flour and the eggs.  Gradually add in the milk and water, stirring to combine. Add the garlic salt and butter. Whisk until smooth like pancake batter.

Heat pan over medium high heat and drizzle olive oil.

 Pour or scoop the batter onto the griddle, using a little less than 1/2 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook for about is lightly brown on the bottom. With a spatula, turn and cook the other side.

Place individual crepes on a plate and sprinkle some parmesan on the bottom.

Place an even amount of the sausage, asparagus, and mushrooms on each crepe. Top with more parmesan and fold over.

Serve and enjoy with a side salad and a glass of wine (or by itself shoving the contents down your throat, whatever works.)

Bon Appétit!

Love,

The College Cuisiner

What's your favorite way to eat a crepe or pancake? do you ever make a savory version?