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Photo of Asparagus and mushrooms crepes by WW

Asparagus and mushrooms crepes

Total Time
35 min
15 min
20 min
Don’t make the mistake of limiting crepes to desserts – they make perfect wraps for roasted vegetables and melted cheese



2 bunch(es)


600 g


2 clove(s), thinly sliced

Lemon juice

1 tbs

Reduced fat oil spread

40 g

Plain flour

¼ cup(s), (35g)

Skim milk

2 cup(s), (500ml)

Light cheddar cheese

½ cup(s), grated, (60g)


240 g, (8 x 30g store-bought crepes)

Fresh flat-leaf parsley

¼ cup(s)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity baking dish with oil. Boil, steam or microwave asparagus until just tender. Drain and rinse under cold water. Drain.
  2. Lightly spray a medium non-stick frying pan with oil and heat over high heat. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until mushrooms are golden. Stir in lemon juice.
  3. Meanwhile, melt spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring until smooth, and bring to the boil. Reduce heat to low and simmer, stirring constantly, for 1 minute. Remove from heat. Stir in half the cheese.
  4. Lay crepes on a flat surface. Place 3 asparagus spears in the centre of each crepe and top with the mushroom mixture. Roll crepes to enclose filling. Arrange crepes, in a single layer, over base of prepared dish. Pour cheese sauce over crepes and sprinkle with remaining cheese. Bake for 12–15 minutes or until golden. Serve sprinkled with parsley.


SERVING SUGGESTION: Spinach salad.You can use any type of mushrooms, such as Swiss brown or shiitake, instead of button mushroom.