Blue Corn Crepes with Savory Asparagus Filling

These Blue Corn Crepes are a unique twist on traditional crepes, filled with sautéed asparagus, two types of cheese, and flavorful onions and garlic. They make for a delightful and savory breakfast or brunch option.

Ingredients:

• 1 cup blue cornmeal
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 2 tbsp melted butter
• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a mixing bowl, combine blue cornmeal, all-purpose flour, and salt

In another bowl, whisk together eggs, milk, and melted butter

Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms

Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter

Pour a ladleful of the batter into the skillet and swirl it to coat the bottom evenly

Cook until the crepe sets and the edges start to lift, about 2 minutes

Flip and cook the other side for another 1-2 minutes

Repeat with the remaining batter

In a separate pan, heat olive oil over medium heat

Add diced red onion and minced garlic, saut until fragrant

Add the asparagus pieces and saut for about 5 minutes until they are tender yet crisp

Season with salt and pepper to taste

To assemble, place a cooked crepe on a plate

Sprinkle with Gruyere cheese, then add a generous spoonful of the asparagus mixture on one half of the crepe

Sprinkle with grated Parmesan cheese and fold the other half over the filling

Repeat with the remaining crepes and filling

Garnish with fresh parsley and serve hot

Enjoy your delicious Blue Corn Crepes with Savory Asparagus Filling!