Asparagus wrapped in Spinach Crêpes 

Asparagus is in full season in Austria. The time, that I have waited ,since last August is here. The time,to eat asparagus so that it comes out from your ears! Asparagus is such a tasty, versatile and simple vegetable to prepare! I love to eat it traditional way with sauce Hollandaise but now and then trying new things out is great too.
This is a very simple recipe. It uses one of my previous recipes as base with small modifications. Spinach is growing in my garden and the first tender leafs are await able to be used. Kiddo loves my Spinach Crêpes,and usually I make them from frozen spinach. Not this time! So here you my recipe for lovely Spinach Crêpes filled with wonderful fresh Asparagus served with fresh greens from garden, Prociuotto Cotto ham and Herb Sourcream . Perfect lunch or appetizer!

  

First you need to make your Crêpes ready,so here is the recipe or them.

  • 400 g of fresh baby spinach 
  • 500 ml of milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1,5 dl of spelt flour
  • 1 dl buckwheat flour
  • 150 g melted butter
  • 1/4 teaspoon of grated nutmeg
  • Butter for cooking the pancakes
  1. Wash and drain the fresh baby spinach if needed
  2. Puree the spinach with the milk in a blender
  3. Pour into mixing bowl and whisk in the eggs, salt, melted butter and flour until you have a smooth batter
  4. Warm up the frying pan (medium heat) and lightly grease with butter
  5. Make any size pancakes you want, this time we will need big ones

When you are ready with your pancakes start boiling asparagus. It takes about 15-20 minutes for asparagus to be soft. Boiling Time depends how thick your asparagus is. Peel asparagus,be careful they brave easily and you do mit want to have and peel left on them because peel will be very woody to eat. Also take about two centimeter away from the ends of your asparagus. In the Boulogne Walter add salt and sugar. Sugar helps to take away the bitter taste that asparagus has sometimes. Boil till aldente.
For the herb cream you will need what ever herbs you have. I used dill,chives,parsley and some oregano. Chop the herbs small, mix into sour cream and add little salt.

Take one of the crêpes,lay it on a plate,put asparagus on top and close it. Little dollop herb cream on side and ham that’s it! Enjoy!

  
 

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