Savory Crepes

Make the crepes. In a medium bowl stir together the flour and the salt. In another smaller bowl, whisk the eggs and milk, then add this to the flour and beat until smooth. Stir in the melted butter.

Heat a lightly oiled 8-10 inch non stick frying pan over medium-high heat. Pour 3-4 tablespoons of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface evenly and thinly. Cook the crepe for about 2 minutes, until the bottom is golden brown. Loosen with a spatula, turn, and cook the other side. Make the rest. Stack and set aside or make ahead and refrigerate. You should have 8–10 crepes – and it's ok if they are not perfect!

Make the filling. Heat the butter and oil in a very large skillet or Dutch oven over medium heat. Add leeks and sauté 3–4 minutes, until just tender. Add mushrooms and continue cooking until mushrooms are tender, about 4–5 more minutes. Add asparagus and continue cooking, stirring occasionally for 3–4 minutes until they are just tender yet still vibrant green. Season with salt, pepper, and nutmeg. Stir in fresh tarragon. Set 1 cup aside (this will be used for the garnish).

To the remaining, stir in the goat cheese and the ricotta. Taste and adjust salt.

Divide filling among crepes and roll them up. Arrange into a large, greased baking dish (or two medium sized) and place in a 350°F oven until warmed through, about 20–25 minutes. These can be assembled ahead, refrigerated, and heated before serving. If you prefer very soft crepes, cover with foil. If you like them a little crisp, uncover, or uncover part way through.

Right before serving, heat up the remaining cup of asparagus mix in a small sauce pan, drizzle with optional truffle oil, and spoon over the center of crepes. Garnish with a few more tarragon leaves.