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Breakfast recipe · from the recipe book

Asparagus, Mushroom and Sharp Cheddar Crêpe Squares

Nutty part whole wheat crêpes folded into crisp-edged squares around melted sharp cheddar, tangy mustard, tender asparagus and thyme-browned mushrooms.

Asparagus, Mushroom and Sharp Cheddar Crêpe Squares

Ingredients

  • 2 large100 gEggs
  • 1¼ cups (300 ml)280 gWhole milk
  • 2½ tbsp40 gWater
  • ⅔ cup70 gWhole wheat flour
  • ⅓ cup50 gAll-purpose flour
  • 2 tbsp25 gUnsalted buttermelted
  • ½ tsp3 gSalt
  • 1 tbsp14 gOlive oil
  • 4¼ cups sliced300 gWhite mushroomsthinly sliced
  • 9 oz250 gAsparaguscut into 1-inch pieces
  • ½ medium60 gRed onionfinely chopped
  • 2 tsp2 gDried thyme
  • 2 tsp10 gLemon juice
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gYellow mustard
  • 1 cup shredded100 gCheddar cheeseshredded

Steps

  1. Make the batter first: whisk the eggs, milk, water, whole wheat flour, all-purpose flour, half of the melted butter and half of the salt until smooth. Rest it 30 minutes at room temperature.
  2. While the batter rests, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in one layer and cook without stirring for 4 minutes, then stir and cook until browned, about 4 minutes more.
  3. Add the red onion, asparagus and thyme with the remaining half of the salt and cook, stirring, until the asparagus is bright green and crisp-tender, about 4 minutes. Stir in the lemon juice and black pepper, move the vegetables to a bowl and wipe out the skillet.
  4. Heat an 8-inch nonstick skillet over medium heat and brush it lightly with some of the remaining melted butter. Pour in about 1/4 cup of batter and swirl thinly. Cook until the edges lift and the underside is golden, about 1 minute, then flip.
  5. With the crêpe still in the pan, spread one-eighth of the mustard over the center, scatter one-eighth of the cheddar and one-eighth of the vegetables on top, then fold the four edges in to make a square with the filling peeking out. Cook 1 to 2 minutes until the cheddar melts and the bottom crisps.
  6. Repeat with the remaining batter, mustard, cheddar and vegetables, brushing the pan with the rest of the melted butter as needed, to make 8 squares. Keep finished squares warm on a plate.
  7. Serve 2 crêpe squares per person.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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