John Myers
Asparagus Crepes
The perfect asparagus crepes recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- Salt
- 1 tbsp Sugar
- 195 g Flour
- 2 piece Eggs
- 375 ml Milk
- 2 tbsp Herbs for green sauce
- 3 tsp Clarified butter
- 30 g Butter
- 40 ml Sparkling water
- Salt and pepper
- Freshly grated nutmeg
- 6 Discs Rosemary ham
- 150 g Creme fraiche Cheese
- 4 tbsp Freshly grated Parmesan
- Wash the asparagus, peel, cut off the woody ends. Cook in a saucepan with a little salt and sugar for about 10-12 minutes. Lift out, drain, collecting about 70 ml asparagus cooking water.
- In a bowl, stir together 125 grams of flour, a pinch of salt and eggs. Stir in 250 ml milk and mineral water and fold in the herbs. Bake 3 pancakes from the batter in a pan with clarified butter.
- Preheat the oven to 200 degrees. For the sauce: melt the butter in a saucepan. Add the remaining flour (60 g), brown while stirring. Gradually stir in the remaining milk (125 ml) and asparagus water. Let the sauce simmer for a few minutes, season with salt, pepper and nutmeg.
- Cover the crepes with ham, creme fraiche and asparagus, roll up. Place in a baking dish. Baste with the bechamel sauce, sprinkle with Parmesan. Baked in the oven for about 20 minutes. Serve garnished with herbs.
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