Asparagus Crepes with Hollandaise Sauce

Since my confessions at the end of last month, eating has been much more seasonal around here. The kitchen partner and I sat down for a heart-to-heart a few hours after that post went up, and yesterday I fit into size 0 skirt at Banana Republic. Whoo-Whoo! (Fairly certain the entire rack was on clearance because the tags were sized wrong but hey – I’ll take it!) We both decided to retire our Little Caesar’s pizza boxes and find a little more balance. Not sure we’re totally there yet, but with a month of eating better and getting out in the fresh air of the garden I’m definitely in a better place.

I’d like to think of the past month as my ‘Locavore Recovery Program.’ I’m not a firm believer in fancy detox or signing up for a semi-annual ‘cleanse.’ Both give me the heebie-jeebies. But I will say there’s something to be said for fueling your body with less-processed and mostly green stuff. Two things got this train back on track and rollin’ in the right direction: drinking plenty of water every day and asparagus.

Asparagus Spears

First the water. I was surfing the web on the iPad when I came across an article about shedding pounds just by drinking more water. Yeah, right. If it were only that easy. So I gave it a go for a week. No less than 70 ounces of water every day for 7 days in a row. I didn’t drop the promised 5 pounds, but I did discover I’ve spent most of my adult life dehydrated. And when I’m dehydrated I spend a lot more time on the couch feeling sluggish or with a headache. Plus there was way more reaching for a water bottle and way less reaching for a slice of cheese or a piece of chocolate. Less snacking + more physical activity. Pretty sure that’s what every doctor has ever said about being healthy.

When I was noshing the past month, it’s been meals with early-summer ingredients: fresh spinach, rhubarb, and asparagus. We’ve had fresh Minnes0ta-grown asparagus 2-3 meals a day since late May.

Asparagus in the Pan

Hey Mom…here’s where you should either stop reading or be prepared for my manners to go out the window…

What do you get when you combine 70 ounces of water and 3 meals of asparagus in one day? A ton of stinky pee. You know you’re in a full mid-June Locavore Recovery Program when you’re dancing and waving your hands wildly in front of the automatic toilet in the stall at Target, trying to get the stupid thing to flush before anyone else in the bathroom catches a draft. We have pretty fluid bathroom rules at our house, and more than once this month the kitchen partner wandered in to ask me a question, curled up his nose and said “yeah…um…how about just come find you later?”

A little trivia about stinky asparagus pee: you may be thinking “That’s disgusting! What does she mean asparagus makes her pee stink? My pee definitely does not stink when I eat asparagus.” Actually. Sorry but you’re like the rest of us – you just can’t smell it. Asparagus makes everyone’s urine a little cantankerous. If you can’t smell it, it’s because you lack the gene that can perceive that specific odor. Don’t believe me? Read check out this post all about the science of asparagus pee at

Asparagus Crepe Ingredients

Well now that we have all that take care of, let’s talk about crepes! (This is quickly becoming the world’s strangest and least appetizing food blog post.)

Everyone knows asparagus is a rockstar in the kitchen. It’s great with steak, chicken, bacon or fish. It’s perfect steamed, boiled, grilled or eaten raw on salads. As long as it’s not mushy, there’s a good chance of a standing ovation for any of your asparagus dishes.

Today I’m sharing one of my favorite recipes for a June brunch. Eating well means cramming in vegetables whenever possible. I’m just not one to munch on a carrot with my oatmeal.

Asparagus Crepe Ingredients

Savory crepes are a way to sneak in some green stuff without putting a damper on the morning. This recipe is for a fluffy whole grain crepe (made with Whole Grain Milling pancake mix from Welcome, MN) with steamed asparagus, shredded chicken, and fresh pea shoots. Now slather it all in rich buttery Hollandaise sauce.

If this is what a Locavore Recovery Program looks like I should’ve signed up months ago. I die and go straight to Hollandaise heaven every time.

Then I wake up with smelly pee a half hour later!

Asparagus Crepes

Asparagus Crepes with Hollandaise Sauce


1 1/2 cups of Whole Grain Milling Pancake Mix (or flour of your choice)
1/2 teaspoon salt
2 cups milk
1 egg
butter for pan

1 pound fresh asparagus, steamed
1 pound fresh pea shoots, steamed
1 cup shredded pre-cooked chicken, warmed
Hollandaise sauce

1. Combine pancake mix, salt, milk, and egg in a large bowl. Whisk to remove any lumps and allow the batter to rest for 5 minutes. The whole grains need time to absorb the liquid, and it’s a good time to steam the veggies and start the Hollandaise Sauce.
2. Melt the butter in a large shallow skillet. Check the consistency of the batter. It should be the same as heavy cream. If it’s too thick, add a tablespoon of milk at a time until it reaches the right thickness.
3. Scoop in 1/4 cup of batter into the skillet. Quickly spin the skillet to evenly coat the bottom with a thin layer of batter. Cook over medium high heat until the bottom side is browned and air bubbles form on the top. Flip with a spatula and continue cooking until second side is golden browned.
4. Immediately remove from heat. Top with 3-4 spears of asparagus, a handful of pea shoots, and chicken. Drizzle with Hollandaise sauce. Fold both sides of the crepe into the middle. Serve immediately


  • liz | carpe season

    You had me laughing all the way through this post. Way to get back on the locavore train, and discuss the realities of asparagus urin – all in one shot! Recipe looks great. Like the idea of a “savory” crepe with hollandaise, to boot!

    Intrigued by the water discovery….I probably drink like 40 or so oz. a day, but 70? That’s pretty ambitious. Will let you know if I give it a shot!

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