Oh sunshine, I have missed you!!  I’ll ignore the fact that it is still really chilly and I had to pull out my winter coat only days after sitting outside in shorts and a tee shirt.  I’ve learned to expect this sort of misbehavior from a Minnesota spring.  With the warm weather from last week, I’m itching to get a garden together which may not happen to its full extent this summer since we’ll be moving in June.  Gardens make me happy and eating their produce makes me happier.  I’m planning to have a small asparagus patch somewhere in or close to my garden too.  Those tender green spears of goodness have spring written all over them.  Naturally, this has me thinking of light savory lunches that can be eaten on my patio, like these feta and asparagus crepes.

Just a few posts ago, I made these amazing triple berry banana crepes which I loved so much that I wanted to make a more savory cousin that would be just as tasty.  Making the crepe out of banana seemed like it would be too sweet so I chose to use a ripe plantain instead for a plantain crepe.  It worked fabulously!  The method is simple, peel a very ripe plantain (the kind with dark brown spots) and combine with eggs, water and tapioca flour in a blender and blend until smooth.  It should be fairly runny.

Next, grab your frying pan and heat it up with a dollop of coconut oil on medium low heat until the oil is hot.  It’s very important to have a hot pan before you start pouring in batter and also important to have it oiled well or they will stick.  You’ll then end up with little scrambled crepes rather than cute ones that can be filled with awesome yumminess, so keep it well greased.  When your pan and oil are hot, pour about 1/4 cup batter into the pan and immediately swirl the pan to distribute the batter into a thin circular crepe.  Let this cook for 3-4 minutes until the top appears dry.  It is very important to be patient. If it doesn’t look dry, don’t try to flip it or it’ll fall apart. Just let it cook a little longer. With a thin spatula, flip the crepe over and let the other side cook 2-3 minutes.  Lift out onto a plate and let cool while you make the rest with the same method.  You will most likely need to add more oil between each crepe for them to not stick to the pan. You can make the crepes ahead of time and keep them in a sealed container after they have cooled or freeze them with layers of parchment in between.

Once your crepes are cooked, gently sauté the chopped asparagus with spinach and salt just until the spinach is wilted. The asparagus should be warmed through and the ends beginning to wilt but will still be tender crisp. Sprinkle feta in the pan and give it a good stir to incorporate and melt a bit of the feta. It doesn’t need to be completely melted in, just a touch so that it coats the asparagus and spinach.  To plate the crepes, place a plantain crepe in the middle of the plate and spoon filling in center. Roll up both sides of the crepe and top with a sprinkle of feta and chives.

Feta and Asparagus Crepes

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Kari - CookingUpClean

Recipe type: Breakfast

Cuisine: vegetarian

Serves: 5

Ingredients

• CREPES:
• 1 ripe plantain
• 2 eggs
• 1 tablespoon water
• 1 teaspoon tapioca flour
• pinch of salt
• coconut oil for oiling the pan
• CREPE FILLING:
• ½ pound asparagus, chopped
• 1 cup spinach, chopped
• ¼ cup feta cheese plus more for garnish
• chives, for garnish
• pinch of salt

Instructions

1. Peel plantain and add all remaining crepe ingredients to a blender and blend until smooth.
2. Over medium low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
3. Once pan and oil are hot, pour ¼ cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
4. Cook about 3-4 minutes until top looks dry.
5. Carefully flip crepe and cook on other side 2-3 minutes.
6. Lift onto a place to cool and repeat for rest of crepes.
7. For the filling, sauté the asparagus, spinach and salt until the spinach is wilted and asparagus is heated through and ends are beginning to wilt. Asparagus will be tender crisp.
8. Add feta into the pan and let melt just until it coats the asparagus and spinach.
9. Assemble crepes by placing a spoonful of filling in the center of each crepe and rolling up both sides.
10. Garnish with additional feta and chives.

Notes

The crepes can be made ahead, cooled, and kept in a sealed container in the fridge until ready to serve.
You can also freeze the crepes by layering parchment paper between them in a freezer proof container.

Nutrition Information

Serving size: 1 crepe Calories: 159 Fat: 8g Carbohydrates: 16g Sodium: 464g Fiber: 2g Protein: 8g

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