Easy White Asparagus Crêpes

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.

Fill a large pot about 2 inches high with water. Bring water to a boil.

Add the peeled asparagus, 1 tsp of salt and 1 tsp of sugar. Let simmer for about 10 minutes or until the asparagus is soft.

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.

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.

Stir the chopped parsley in with the batter.

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.