Ham and Asparagus Crepes
Delicate crepes filled with savory ham, tender asparagus, and rich cheese, perfect for a comforting dinner or brunch.
Ingredients
For the crepes
- 1 cup all-purpose flour The base of those delicate crepes.
- 2 large eggs Keep them at room temperature for silkier batter.
- 1.5 cups milk Dairy or plant-based for a lighter twist.
- 2 tablespoons melted butter Adds richness and keeps crepes tender.
- 1 pinch salt
- 1 teaspoon sugar Balances and browns the crepes.
For the filling
- 8 ounces thinly sliced ham Use leftover roasted ham or deli-style for a quick version.
- 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces Blanched or sauteed until bright green and just tender.
- 1 cup grated Gruyere or Swiss cheese Melts beautifully; nutritional yeast works as a dairy-free substitute.
- 1/2 cup ricotta or crème fraîche Creamy binder for the filling; plain Greek yogurt can be swapped.
- 1 small shallot, finely chopped Gentle onion flavor.
- 1 tablespoon olive oil or butter For sauteing.
- Salt, pepper, and a pinch of nutmeg To taste.
Optional garnish
- Lemon zest, chopped chives, or a light drizzle of hollandaise For a more festive twist.
Instructions
Preparation
- In a blender or mixing bowl, combine flour, eggs, milk, melted butter, salt, and sugar until smooth. Let it rest for 10 minutes.
- Bring a pot of salted water to a boil. Blanch asparagus pieces for 1–2 minutes until bright green, then plunge into ice water. Pat dry.
- In a skillet, heat olive oil and cook shallot until translucent. Stir in ricotta and half the grated cheese, then fold in chopped ham and asparagus. Season with salt, pepper, and nutmeg.
Cooking
- Heat a nonstick pan over medium heat and lightly butter it. Pour a small ladle of batter, tilting the pan to coat evenly. Cook until edges lift and golden, about 1 minute, flip and cook another 30 seconds. Stack on a plate.
- Spoon 2–3 tablespoons of filling onto each crepe, sprinkle remaining cheese, fold into quarters or roll, and place in a warm oven for about 4–5 minutes to melt cheese.
- Serve immediately with a squeeze of lemon or a sprinkle of chives.
Notes
Make-ahead: Prepare the crepe batter and filling up to 24 hours before. Store batter refrigerated (stir before use) and filling in an airtight container. Leftovers can be wrapped and refrigerated for up to 3 days. Filled crepes freeze well for up to 2 months. Reheat from frozen in a 350°F oven for 15–20 minutes.