Asparagus & Mushroom Crepes

Asparagus & Mushroom Crepes

  • Course Main Dish
  • Cuisine French
  • Prep Time 10 mins
  • Cook Time 15 mins
  • Servings

INGREDIENTS

  • 1 Alevere Pancake Mix
  • 7 Asparagus Spears
  • 1 handfull Mushrooms
  • 1 Onion (chopped) (limited vegetable)
  • 1 spray OneCal Olive Oil
  • 15ml Fat Free Greek Yoghurt
  • 1 Lemon Juice
  • 1 Fresh Chopped Parsley
  • Salt
  • Pepper

INSTRUCTIONS

  1. Steam or boil the asparagus until tender (about 8mins in a steamer). Place asparagus in cold water once cooked and set aside.
  2. In a pan fry the onion and mushrooms with a little salt until soft and brown.
  3. You may need to add a little water if the pan dries out. Add the yoghurt and pepper, mix well until the sauce is thick. Remove from the heat.
  4. Add 90mls of water to the pancake mix until you get a creamy consistency.
  5. Either spoon into a clean frying pan with one cal spray and fry, or place on baking paper and oven cook for 5-8mins in a moderate oven.
  6. Chop the asparagus and place in the crepes along with the mushroom mix. Serve immediately.
Print recipe