Irresistible Ham and Asparagus Crepes
These crepes combine savory ham and fresh asparagus in a tender, buttery wrap, perfect for a comforting meal or festive brunch.
Ingredients
Crepe Batter
- 1 cup all-purpose flour Light and tender crepe base.
- 1.5 cups milk (dairy or plant-based) Almond or oat milk works well.
- 2 large eggs Adds structure and richness.
- 2 tablespoons melted butter Imparts golden flavor.
- 1/4 teaspoon salt Balances the batter.
Filling
- 8 ounces thinly sliced ham, chopped Savory, smoky backbone.
- 1 bunch asparagus, trimmed and blanched Bright and slightly crisp.
- 1 cup shredded Gruyere or Swiss cheese Melts beautifully; nutritional yeast for dairy-free cheese.
- 1/4 cup crème fraîche or plain Greek yogurt Adds creaminess and tang.
- to taste freshly ground black pepper Optional seasoning.
- a pinch nutmeg Optional for cozy warm notes.
Instructions
Preparation
- In a blender or bowl, combine flour, milk, eggs, melted butter, and salt. Blend until smooth. Let rest 10 minutes for silkier crepes.
- Trim asparagus ends, blanch in boiling salted water for 1–2 minutes until bright green, then shock in ice water. Pat dry and cut into 1-inch pieces.
Cooking Crepes
- Heat a nonstick skillet over medium heat and lightly butter. Pour about 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift; flip and cook 30 seconds. Stack on a plate.
- In the same skillet, gently heat chopped ham and asparagus with a splash of butter for 1–2 minutes. Stir in half the shredded cheese to melt.
Assembly
- Spoon a line of ham and asparagus along each crepe, add a dollop of crème fraîche, fold or roll, and sprinkle with remaining cheese. Broil for 1 minute for extra golden cheese.
- Serve immediately with cracked pepper and lemon wedges.
Notes
For a vegetarian option, replace ham with smoked tofu or seasoned mushrooms. For a lighter version, use sparkling water in the batter and low-fat yogurt for the filling.