Key Ingredients
Asparagus: a beautiful spring green vegetable. and actually a member of the lily family. (who knew)? slightly sweet in flavor and great for a morning brunch item. Especially for when wrapped in ham and a crepe with hollandaise.
Sliced ham: there are many kinds of sliced ham it is a great addition to this dish. Ham is either cured or smoked. In this dish I am using Rosemary ham.
Hollandaise is a classic French sauce made with egg yolk melted butter and lemon juice. its a silky smooth addition to this savory Crepe I will leave a link for the recipe.
Asparagus Crepes with rosemary ham
Prep time: 20 min.
Cook time: 20 min.
You will need:
1 crepe pan, or a non-stick 10 inch skillet with a large flat bottom.
1 spatula
Non-stick cooking spray
Crepe Ingredients
4 large eggs
1 tablespoon of sugar
2 cups of AP flour
2 1/4 cup of 2% milk or whole milk
2 tablespoons of melted butter
Pinch of salt
1 tsp of vanilla extract
non-stick spray
Directions
Add eggs, butter, milk, and vanilla in a blender on medium speed.
Add dry ingredients: flour, sugar and a pinch of salt to the blender and continue to mix well.
Have a crepe pan or a non stick frying pan on med heat on your stovetop, even though the pan is non stick I would prefer not to take any chances so I like to use non stick spray also.
Pour about 1/3 cup of batter in your pan, pick up the pan and swirl the batter around until it has covered the bottom of the pan (thin enough you can still see through the crepe).
Put it back down on the stove and have your spatula ready (they cook very quickly).
When you see the batter is ready to be turned, use your spatula to pull the edge away from the pan and flip it over.
It should take less than a minute for the other side to cook up.
Have a plate ready to put your crepes on.
(I always say the first one is a practice one)!
You can put wax paper between each one if you want. I have not had a problem with them sticking together, especially if you're using cooking spray.
The great thing about crepes are; they are not just super easy to make, they can be filled with sweet or savory.
After the crepes are made set aside for the asparagus and rosemary ham.
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Asparagus & ham Filling
With this recipe for the I usually put 3 asparagus wrapped with 2 slices of ham. Then wrapped in a crepe. So this just serves a breakfast for two. Which can be really romantic with a touch of champagne.
If you have 2 more unexpected guests for breakfast just amp up the asparagus and ham!
Ingredients:
8 pieces of freshly cleaned asparagus
4-5 good pieces of rosemary ham
1 saucepan of boiling water
1 dish of ice water with ice
butter
salt & pepper to taste
Directions :
bring a medium pot of water to boiling
add salt to the water
add the asparagus (that has been cleaned and the tough green stem at the bottom cut off. it can be very fibrous.
boil until they start to turn a beautiful bright green color, 5-8 min and are just tender.
take the asparagus out of the hot water and put them into an ice water bath to stop the cooking process and so they can keep their beautiful color.
Warm the rosemary ham up in a buttered sauté pan
On a beautiful plate lay the crepe down then add the warmed rosemary ham and 3 asparagus then roll up. Of course making sure the tips of the asparagus are popping out of the top of the crepe.
To finish serving; add a some of that beautiful spoonful of hollandaise over top of the crepes and you may top with paprika cracked pepper
Edible flowers and microgreens are just my thing, decorate them how ever you like. Especially if you are serving them to guests, make them appealing to the eye! I love to see my food first!
Hit the pink button for the Hollandaise Recipe, it will take you straight there.
Hollandaise Sauce
Prep Time: 10 min.
Ingredients:
3 fresh egg yolks
1 stick of warm melted butter
1 tsp. Dijon
Pinch of salt & pepper
1 tbsp. freshly squeezed lemon juice
Large measuring cup
Hand blender
Directions:
You will need to separate the yolks from your whites, then set the whites aside for another recipe. You only need the yolks for this recipe.
Make sure the yolks are in a large measuring cup, then add the Dijon, salt & pepper and fresh lemon juice. The lemon juice really brightens up the eggs and makes them a beautiful light yellow color.
Heat up your stick of butter so it’s nice and melted and hot.
Start whipping the eggs with the hand blender, slowly incorporate the butter while you are whipping the eggs. Until all the butter is in the eggs. You should have a beautiful luscious Hollandaise. It should be luscious and silky.