• Skip to main content
  • Skip to primary sidebar
dirndl kitchen
menu icon
go to homepage
  • Recipes
    • Main Courses
    • Appetizers
    • Breakfast
    • Bread & Rolls
    • Pastries
    • Cakes
    • Sides
    • Drinks
    • Christmas
    • Oktoberfest
  • Lifestyle
    • Travel
  • About
  • Meal Guide
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Main Courses
      • Appetizers
      • Breakfast
      • Bread & Rolls
      • Pastries
      • Cakes
      • Sides
      • Drinks
      • Christmas
      • Oktoberfest
    • Lifestyle
      • Travel
    • About
    • Meal Guide
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Main Courses

    Easy White Asparagus Crêpes

    Published: May 7, 2022 · Modified: Sep 20, 2022 by dirndlkitchen · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Rolled up herbed crêpes are stuffed with cooked, smoked ham, boiled white asparagus and a delicious chive crème fraîche sauce. These easy white asparagus crêpes the perfect way to celebrate Spargelzeit, Germany's 5th season of the year when everything screams Spargel.

    Easy White Asparagus Crepes

    This Is A Sponsored Post That Contains Affiliate Links

    Spargel is Everywhere!

    White asparagus season is upon us, and these easy white asparagus crêpes with cooked ham and a chive crème fraîche sauce are here to celebrate it! Restaurants all over Germany started putting out their menu boards celebrating this spring vegetable that is only available for a short time. While white asparagus is not as popular in the United States as it is in Germany (simply because it's not typically grown here), it’s still one of my favorites for a good reason! And don't we always want those things that are hardest to get! 🙂

    Some other Spargel recipes you MUST TRY

    – Spargel Quiche

    – Spargel mit Kartoffelschnee

    – Spargel-Flammkuchen

    – Spargelsuppe

    – Spargel-Quark-Quiche

    – Spargel Crêpes

    white asparagus crepes pin

    White Asparagus Versus Green Asparagus

    Like Christie from A Sausage Has Two said in our little Spargel live chat for my new series 'Coffee with Deutschland', white asparagus is worth exploring, especially for people who don't generally love asparagus. Growing it underground and harvesting it before it reaches the surface, helps keep the taste mild. It's not bitter (it's cooked with just a bit of sugar to counteract any leftover bitterness) and it almost has lobster-like, slightly sweet qualities. The spears are also thicker and more fibrous, which is why you have to discard the bottom ends. Christie recommends trimming off thin slices until you see droplets of water coming out. I then peel the bottom ⅔ of each spears before cooking in water with a pinch of sugar and some salt. I know this sounds like a lot of extra work considering you can just cook the green kind as is, but it’s definitely worth it!

    ingredients for white asparagus crepes

    A New Take On White Asparagus

    Typically rolled in slices of ham and served with hollandaise and potatoes, today's recipe is quite a bit different from the traditional way to serve this 'white gold.' A parsley crêpe to hold the cooked, white asparagus spears, ham, and a chive crème fraîche sauce was the answer, and the results are stunning and so tasty! Bookmark and make this recipe now and let me know what you think in the comments below. And if you love German cooking and baking as much as I do, PLEASE SUBSCRIBE.

    peeling Spargel white asparagus

    Sponsored Content and Affiliate Links Disclosure

    Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.

    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Dinner, Lunch, Main Course
    Cuisine German
    Servings 6 crêpes
    Calories 391 kcal

    Equipment

    • Peeler
    • Whisk

    Ingredients
     
     

    Crêpe Batter

    • 2 tablespoon chopped, fresh parsley stems removed
    • 250 milliliters milk
    • 125 grams flour
    • 2 eggs
    • 25 grams butter
    • 1 pinch sugar

    Sauce

    • 200 grams crème fraîche or sour cream as an alternative
    • ½ lemon juice only
    • 3 tablespoon chopped fresh chives
    • salt and pepper

    Crêpe Filling

    • 2 pounds white asparagus 1 to 2 pounds, depending on how many you prefer per crêpe
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 12 slices ham thinly sliced, I love using the Black Forest smoked and cooked ham from Whole Foods

    Instructions
     

    • Wash and dry the asparagus. Cut off the “woody” ends and peel from the tip down.
      2 pounds white asparagus
    • 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.
      200 grams crème fraîche, ½ lemon, 3 tablespoon chopped fresh chives, salt and pepper
    • Fill a large pot about 2 inches high with water. Bring water to a boil.
    • Add the peeled asparagus, 1 teaspoon of salt and 1 teaspoon of sugar. Let simmer for about 10 minutes or until the asparagus is soft.
      2 pounds white asparagus, 1 teaspoon sugar, 1 teaspoon salt
    • Drain the asparagus and cover to keep warm.
    • 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.
      250 milliliters milk, 2 eggs, 1 pinch sugar, 125 grams flour
    • 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.
      25 grams butter
    • Stir the chopped parsley in with the batter.
      2 tablespoon chopped, fresh parsley
    • Heat the pan to medium, add a ladle full of batter and tilt the pan to distribute the batter evenly.
    • When you are able to loosen the pancake on the bottom, turn it over using a spatula. Bake until light golden.
    • Repeat until there is no batter left.
    • 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.
      12 slices ham

    Video

    View this post on Instagram

    A post shared by german recipes & lifestyle • sophie anaïs (@dirndl_kitchen)

    Notes

    Any leftover crêpes can be stored covered and in the fridge for up to 3 days. Simply reheat in the microwave.

    Nutrition

    Calories: 391kcalCarbohydrates: 27gProtein: 22gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 123mgSodium: 1131mgPotassium: 638mgFiber: 4gSugar: 7gVitamin A: 1781IUVitamin C: 16mgCalcium: 143mgIron: 5mg
    Tried this recipe?Let us know how it was!

    More German Main Courses

    • Traditional German Pancakes (Pfannkuchen)
    • Easy Käsespätzle (German Cheese Spätzle)
    • Healthy Egg Salad Recipe
    • Chicken Noodle Soup

    Reader Interactions

    Comments

    1. Nicolette

      April 24, 2017 at 8:47 pm

      Thanks for the new Pfannkuchen recipe today! I don't need much of an excuse to make white asparagus so I caved and stopped by Whole Foods on the way home. It was a win win....white asparagus for me and (crepes with meat for the husband!)

      Reply
      • dirndlkitchen

        April 27, 2017 at 8:16 pm

        Aww you're so welcome! Did you like the recipe? I loooove white asparagus! Which other meals have you made using white asparagus?

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

    Trending

    • Authentic, Soft German Pretzels (Brezeln)
    • Döner Kebab Recipe (Chicken Version)
    • German Potato Salad with Würstchen
    • How to make Donuts (German Berliner)
    • Pretzel Beer Bubble Bread
    • Easy German Apple Cake (Apfelkuchen)
    • Rumtopf Tagebuch: German Rumpot Recipe
    • Creamy Pasta Salad Recipe (Nudelsalat)

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for new recipes

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 dirndl kitchen