Wedges of brie cheese are tucked aroundtender, folded crêpes and topped with steamed asparagusand a garlicky wild mushroom and tarragon sauce.
Recipe: Crêpes withWild Mushrooms, Asparagus and Brie
8 (8-inch) crêpes (see recipe forBasic Crêpes)
2 (8-ounce) wheels Wisconsin Brie cheese, sliced into 1/2 inchwedges
1 pound fresh asparagus
2 tablespoons butter – divided use
1 pound sliced wild mushrooms: mixture of crimini, shiitake andportobello
1 medium sweet onion, coarsely chopped
1 tablespoon coarsely chopped fresh garlic
1 (14 1/2-ounce) can vegetable broth
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 tablespoon snipped fresh tarragon
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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