Asparagus & Mushroom Stuffed Whole Wheat Crepes

I was watching Food Network while working, and I was inspired by crepes.  I would say these were a 9 and could have been a 10 if I would have not been lazy.  I did not feel like traipsing out to our camper to get my little cast iron crepe pan, big mistake. It was much harder to make these in a regard 10” cast iron pan.  They may not be as pretty as they could, but they were pretty delicious.  Simple filing, just skillet sautéed mushrooms and frozen asparagus spears.  I have been eating a lot of these Trader Joe’s frozen asparagus spears, they are so tender, juicy and sweet. It was a medley pf earthy and buttery flavors. Nothing overpowered, just super simple deliciousness!

The batter was so simple, I found it on squidoo, here it is:

Basic Dinner Crepe Recipe

This is the basic recipe for the crepes themselves. Some suggested filling ideas can be found below it.

Basic Dinner Crepe Recipe
1 cup whole wheat flour or all purpose flour
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Optional - Try adding fresh or dried herbs to the batter.
Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.