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.
Course: Dinner, Lunch, Main Course
Keyword: Easy asparagus recipe, Easy German asparagus recipe, Easy White Asparagus Recipes, German Asparagus recipe, German Recipe with White Asparagus, Spargel recipe
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.