Asparagus Crepes With Tomato Salsa Recipe

Name: Asparagus Crepes With Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None eggs, beaten; 1 cup flour; 1 2/3 cups milk; 2 pkg (8 oz each) low fat cream cheese, softened; 1 bunch dill, chopped; 1/2 bunch chives, chopped; 1/2 bunch parsley, finely chopped; 4 None tomatoes, seeded and diced; 9 None soft dried apricots, chopped; 1 None red onion, finely chopped; 2 tbsp white wine vinegar; 5 stems thyme, leaves picked; 2 1/4 lbs asparagus, trimmed; 3 tsp oil

Servings: persons

2 None eggs, beaten
1 cup flour
1 2/3 cups milk
2 pkg (8 oz each) low fat cream cheese, softened
1 bunch dill, chopped
1/2 bunch chives, chopped
1/2 bunch parsley, finely chopped
4 None tomatoes, seeded and diced
9 None soft dried apricots, chopped
1 None red onion, finely chopped
2 tbsp white wine vinegar
5 stems thyme, leaves picked
2 1/4 lbs asparagus, trimmed
3 tsp oil

1
Mix the eggs, flour, 1 1/3 cups of the milk and 2 pinches of salt into a smooth batter. Let stand for about 15 mins. Mix the cream cheese and remaining 1/3 cup milk until smooth. Stir in the chopped dill, chives and parsley and season to taste.
2
For the salsa, mix the tomatoes, apricots, onion, vinegar and thyme and season to taste.
3
Cook the asparagus in lightly simmering salted water for 5-7 mins. Drain well.
4
Heat 1/2 tsp of oil in a 6 inch nonstick skillet on medium heat. Pour 1/16 of the batter into the skillet and cook for about 1 min per side until golden brown. Remove from the skillet and keep warm. Repeat with the remaining batter, adding oil as necessary. Spread 1 tbsp of the cream cheese mixture on each crepe. Top with 2 asparagus spears and roll them up. Serve with the tomato salsa.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 None eggs, beaten, 1 cup flour, 1 2/3 cups milk, 2 pkg (8 oz each) low fat cream cheese, softened, and more.

Yes, Asparagus Crepes With Tomato Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus Crepes With Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions