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5 from 2 votes

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 Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch, Main Course
Cuisine: German
Keyword: Easy asparagus recipe, Easy German asparagus recipe, Easy White Asparagus Recipes, German Asparagus recipe, German Recipe with White Asparagus, Spargel recipe
Servings: 6 crêpes
Calories: 391kcal

Equipment

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

Notes

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

Nutrition

Calories: 391kcal | Carbohydrates: 27g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1131mg | Potassium: 638mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1781IU | Vitamin C: 16mg | Calcium: 143mg | Iron: 5mg