Ham and Asparagus Crepes
A cozy and elegant recipe featuring tender asparagus, savory ham, and silky crepes, perfect for brunch or dinner.
Ingredients
Crepe Batter
- 1 cup all-purpose flour Base for thin, tender crepes.
- 2 large eggs Help the batter bind and give richness.
- 1.25 cups milk Use almond or oat milk for a dairy-free option.
- 2 tablespoons melted butter Adds flavor; more for the pan.
- 0.5 teaspoon salt Balances the batter.
Filling
- 8 ounces ham, thinly sliced Choose smoked or honey-glazed ham.
- 1 bunch asparagus, trimmed and blanched Bright and crisp.
- 1 cup grated Gruyere or Swiss cheese Melts beautifully; nutritional yeast is a good dairy-free swap.
- 0.25 cup crème fraîche or sour cream Optional, for richness.
- to taste freshly ground black pepper For seasoning.
- to taste lemon A squeeze for added flavor.
Instructions
Preparation
- In a bowl, whisk together flour and salt. In another bowl, beat the eggs and milk, then whisk into the flour until smooth. Stir in melted butter and let the batter rest for 10 minutes.
- Bring a pot of salted water to a boil and blanch the asparagus for 1 to 2 minutes until bright green and tender-crisp, then plunge into ice water to stop cooking. Pat dry and set aside.
Cooking Crepes & Filling Assembly
- Heat a nonstick skillet over medium heat and brush with butter. Pour about 1/4 cup batter into the pan, swirling to coat thinly. Cook for 1 to 2 minutes until edges lift, then flip and cook for 30 seconds more. Stack finished crepes on a plate.
- Lay a crepe flat, sprinkle grated cheese, place a few asparagus spears, and fold in a slice of ham. Repeat for remaining crepes.
- To melt cheese, place filled crepes in a buttered baking dish, sprinkle more cheese on top, and bake at 375°F (190°C) for 8 to 10 minutes until bubbly.
Serving
- Add a dollop of crème fraîche, a grind of black pepper, and a squeeze of lemon. Serve immediately.
Notes
Make the batter in advance and refrigerate up to 24 hours. For a vegetarian option, swap ham for thinly sliced mushrooms sautéed with thyme.