Crêpes with Fresh Herbs & Asparagus – A Light Spring Delight
Crêpes with fresh herbs and tender white asparagus are an ideal dish for spring. The light, golden-brown crêpes, filled with buttery soft asparagus, combine delicate flavors and fresh herbs to create an elegant yet simple dish. This recipe is perfect for a light lunch or dinner and brings the fresh taste of the season to your plate.
Ingredients
Asparagus
1
kg
white asparagus
Water
2
Teaspoon(s)
salt
1
Teaspoon(s)
sugar
1
Tablespoon(s)
butter (for cooking)
50
g
melted butter
Crêpes
3
eggs
150
g
flour
250
ml
milk
1
pinch of salt
40
g
fresh parsley or other herbs (e.g., dill, chives)
1
A splash of vegetable oil for frying
Preparation
Crêpes with Fresh Herbs & Asparagus
1.
Peel the asparagus and cook it in a large pot with plenty of water, salt, sugar, and butter. Simmer the asparagus for about 12-15 minutes over low heat.
2.
Meanwhile, prepare the crêpe batter: separate the eggs and mix the egg yolks with flour and milk. Beat the egg whites with a pinch of salt until stiff and gently fold in the chopped herbs. In a pan with a little vegetable oil, cook the crêpes until golden brown.
3.
Cut the asparagus into pieces about 6 cm long, toss in melted butter, and place on the fresh herb crêpes. Serve the crêpes warm for the best flavor.
