Dirndl Kitchen

1 Wash and dry the asparagus. Cut off the “woody” ends and peel from the tip down.
2 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.
3 Fill a large pot about 2 inches high with water. Bring water to a boil.
4 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.
5 Drain the asparagus and cover to keep warm.
6 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.
7 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.
8 Stir the chopped parsley in with the batter.
9 Heat the pan to medium, add a ladle full of batter and tilt the pan to distribute the batter evenly.
10 When you are able to loosen the pancake on the bottom, turn it over using a spatula. Bake until light golden.
11 Repeat until there is no batter left.
12 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.