What’s cooking in our Tuscany kitchen: “crespelle agli asparagi”

Today "crespelle agli asparagi"

This traditional Tuscan dish is a great and simple recipe to make for friends and family. It is a great first course dish that can be prepared in advance.

It’s also a tasty vegetarian recipe and is a great way to cook asparagus.

Our simple ‘crespelle’ (crepes) recipe can be used as the base for many crepe fillings, such as with spinach, mushrooms or – you guessed it – asparagus.

First step in making crepes is of course, the batter, with the following ingredients:

150 g flour

3 eggs

300 ml milk

75 g butter (melted)


To make the crepes, then whisk well the flour, egg, melted butter and salt. Add lukewarm milk, mix thoroughly and let it rest for at least 30 minutes.

To cook the crepes, heat a small non stick fry pan, covering the bottom with a little olive oil, wiping off the excess with kitchen towel. Using a small ladle, spoon the batter into the pan and tip the pan to spread the batter evenly. ‘Less is more’ when making crepes and they need to be paper thin.  This amount of batter should make 12 crepes.

Next, fill them with the filling of your choice. Fold over the ends first so the filling doesn’t ooze out, then roll them up so you make big fat crepe cigars. Place them into a baking dish  lined with a little of the sauce you’ll be serving them with (in Tuscany that is usually bechamel) so they don’t stick. Cover them with the sauce and bake only for around 10-15 minutes.

You can serve this delicious and simple Tuscan recipe to friends and family, being sure to put some aside for leftovers the next day!