“The French really don’t like to talk about how they economize on groceries. But of course, we all do,” said my French friend (who, in this case, prefers to remain anonymous!). She went on to say that her number-one strategy was to go to the market and look for the “Deal of the Day” (ce qui est en promo) and then cook something with that.
The question is: What, then, do you do with the “deal of the day”? So you buy a bunch of [whatever]. How do you know what else to pick up if you don’t have a recipe for it at the top of your mind?
One great answer: Always have crêpes at the top of your mind. So many “deals of the day” can be folded into a crêpe, but especially shellfish and wonderful vegetables (for main-dish or first-course crêpes) or fruit (for dessert crêpes).
Here’s a great example of something I made with some beautiful fresh asparagus. So simple, yet so beautiful and fresh and seasonal and French.
Crêpes with Roasted Asparagus and Aged Goat Cheese
Makes 8 crêpes
Serve two crêpes per person with a salad for a light lunch or brunch. Or, serve one crêpe per person, with a very small puff of vinaigrette-dressed salad, for a sit-down first course. You can also roll up the crêpes, slice them into one-inch spirals, and serve as appetizers or amuse-bouches.
Crêpe batter (see my recipe)*
1 pound asparagus, trimmed
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
3/4 cup freshly grated aged goat cheese
1. Preheat oven to 450°F. Place the asparagus spears in a large, shallow roasting pan. Drizzle with the olive oil, season with salt and pepper, and roll the asparagus around to coat each spear in oil. Spread the asparagus into a single layer. Roast until tender and lightly browned, 8 to 10 minutes.
2. Meanwhile, prepare the crêpes: Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly. Heat over medium-high heat. Remove from heat and pour a scant 1/4 cup batter into hot pan quickly swirling pan to coat the bottom of the pan with batter. Return to heat and cook until nicely browned on bottom; flip and cook until somewhat crisp (you want to cook these crêpes longer than you would for dessert crêpes). Cool on individual plates, then stack once cooled.
3. Reduce the oven temperature to 350°F. Place one crêpe on a lightly greased baking sheet. Sprinkle the top half with about 1 1/2 tablespoons goat cheese. Arrange asparagus spears in the crêpe, cutting as needed to fit. Fold the crêpe over. Repeat with remaining crêpes.
4. Bake in a 350°F oven about 10 minutes or until the crêpes are warm and the cheese has mostly melted.
* Note that the recipe makes 12 crêpes. You only need 8 for this recipe, so refrigerate the remaining four, covered with plastic wrap. They’ll keep for 2 days in the fridge. Reheat them in a pan for about 30 seconds each before serving as a lovely dessert. See my serving suggestions.
Other posts you might enjoy:
• Spring Cooking Class at Baru 66: If you happen to be in Amerique profonde this weekend, check it out!
• Strawberry-Caramel Crêpes with Mascarpone Cream Filling: This is what to do with those leftover crêpes.
• How to Freeze Crêpes and Why You Should
Products you might enjoy (affiliate links):
If you like this post, you’ll enjoy the easy, everyday French recipes in my book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.
You don’t need a specialty crêpe pan to make crêpes—but you do need a nonstick skillet. I use the the T-fal Nonstick 10.25-inch skillet, which has about a 7 1/2-inch base. It’s also a great pan for omelets, general sautéing, and any number of recipes that call for a medium-size skillet.
I love using this small, heat-resistant Le Creuset Silicone Spatula for flipping crêpes. It’s really flexible, letting you get under the crêpe to easily to lift and flip it.Share