John Myers
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Crepe with Asparagus and Quick Hollandaise and Wild Garlic Pesto
The perfect crepe with asparagus and quick hollandaise and wild garlic pesto recipe with a picture and simple step-by-step instructions.
For the crepe batter
- 100 g Flour
- 150 ml Milk
- 2 Eggs
- 1 Pr Salt
- Oil for frying
For the filling
- 500 g Fresh asparagus
- If you like, 4-5 slices of cooked ham
For the hollandaise
- 2 Egg yolk
- 1 tbsp Creme fraiche Cheese
- 1 tsp Mustard
- Salt, some sugar
- 1 tbsp Lemon juice
- 80 ml Rendered butter
For the wild garlic pesto
- 10 Wild garlic leaves
- 30 g Pine nuts
- 30 g Grated parmasan
- Olive oil
- To make the pesto, you have to chop the leaves a little and puree them with the pine nuts and a little oil with a blender. Add the cheese and mix in the oil again and again until the desired consistency is obtained.
- Peel the asparagus, cut off the woody ends and cook in boiling salted water (with 1 teaspoon of sugar) for about 10 minutes until al dente. For the crepe batter, mix the ingredients well and let rest for about 10 minutes.
- Now make the hollandaise. Mix the egg yolks with the creme fraiche, mustard, lemon juice, salt and sugar. Slowly mix in the melted butter while it is still warm. Beat well until a creamy mixture is obtained. To taste.
- Now fry the crepe individually in a coated pan with a little oil. Makes 4-6 pieces. Keep warm in the oven at 120 degrees.
- Put a tablespoon of hollandaise on a crepe, smooth it out, put 3-4 asparagus stalks on top (if you want, ham first) and roll up the crepe. Now place 2-3 crepe on a plate, spread the rest of the hollandaise on top and garnish with the pesto.
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