Easy White Asparagus Crêpes

Name: Easy White Asparagus Crêpes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Cuisine: German
Ingredients: O Organics Parsley, Organic; O Organics Milk, Low Fat, Organic; Bob's Red Mill Dark Rye Flour, Organic; Turtles Egg; Land O Lakes Butter, with Olive Oil & Sea Salt; Date Lady Organic Date Sugar; Bellwether Farms Crème Fraiche, From Grade A Cream; Oppy Organic Meyer Lemons; Organic Chives; Morton Iodized Salt & Black Pepper; White Asparagus; Morton Iodized Salt, 26 Ounce; Land O’Frost Ham, Black Forest

Serves 6

30 mins prep

30 mins cook

60 mins total

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.

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Wash and dry the asparagus. Cut off the “woody” ends and peel from the tip down.

lb 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.

oz crème fraîche

lemon

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

lb white asparagus

tsp sugar

tsp 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.

fl oz milk

eggs

pinch sugar

oz 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.

oz butter

Stir the chopped parsley in with the batter.

tbsp 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.

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Repeat until there is no batter left.
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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.

slice ham