Easy White Asparagus Crêpes
Rolled up herbed crêpes are stuffed with cooked, smoked ham, boiled white asparagus and a delicious chive crème fraîche sauce. It's the perfect way to celebrate Spargelzeit, Germany's 5th season of the year when everything screams Spargel.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp chopped, fresh parsley (stems removed)
- 250 ml milk
- 125 g flour
- 2 eggs
- 25 g butter
- 1 pinch sugar
- 200 g crème fraîche (or sour cream as an alternative)
- 1/2 lemon (juice only)
- 3 tbsp chopped fresh chives
- salt and pepper
- 2 lb white asparagus (1 to 2 pounds, depending on how many you prefer per crêpe)
- 1 tsp sugar
- 1 tsp salt
- 12 slice ham (thinly sliced, I love using the Black Forest smoked and cooked ham from Whole Foods)
Instructions
- 1
Wash and dry the asparagus. Cut off the “woody” ends and peel from the tip down.
- 2
In a small bowl, combine crème fraîche, chives and lemon juice. Season with salt and pepper and keep in the refrigerator until ready to serve.
- 3
Fill a large pot about 2 inches high with water. Bring water to a boil.
- 4
Add the peeled asparagus, 1 tsp of salt and 1 tsp of sugar. Let simmer for about 10 minutes or until the asparagus is soft.
- 5
Drain the asparagus and cover to keep warm.
- 6
For the crêpe batter, In a medium sized bowl, add milk, pinch of salt and sugar. Whisk in the eggs and then slowly add the flour and whisk until it’s a smooth batter.
- 7
Melt the butter in a large sauté pan (or crêpe pan if you have one), then pour the melted butter into the crêpe batter and mix together.
- 8
Stir the chopped parsley in with the batter.
- 9
Heat the pan to medium, add a ladle full of batter and tilt the pan to distribute the batter evenly.
- 10
When you are able to loosen the pancake on the bottom, turn it over using a spatula. Bake until light golden.
- 11
Repeat until there is no batter left.
- 12
To assemble your Spargel crêpes, spread some of the crème fraîche mixture onto a crêpe. Roll up 2 to 3 asparagus spears in 2 slices of ham. Then place that roll on the crêpe and roll up the crêpe. Garnish with more crème fraîche and parsley leaves.