Crêpes with asparagus and ham

Name: Crêpes with asparagus and ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 ml Milk; 2 Eggs (size M); 125 g Flour; 7-10 Tbsp Salt; 1.5 kg white asparagus; 1 TEASPOON Sugar; 1 TABLESPOON + 75 g butter; 125 g Whipped cream; 1 package Hollandaise sauce; 4 TSP clarified butter; 1 collar Chervil; 100 g cottage ham, in thin slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 ml Milk
2 Eggs (size M)
125 g Flour
7-10 Tbsp Salt
1.5 kg white asparagus
1 TEASPOON Sugar
1 TABLESPOON + 75 g butter
125 g Whipped cream
1 package Hollandaise sauce
4 TSP clarified butter
1 collar Chervil
100 g cottage ham, in thin slices

Directions

1
Mix milk, eggs, flour and 1 pinch of salt with a whisk to a smooth dough. Wash and peel the asparagus and cut off the woody ends. Boil up plenty of water, salt, sugar and 1 tablespoon of butter in a large pot.
2
Add the asparagus to the boiling water and cook covered for about 15 minutes. For the sauce, pour cream and 125 ml water into a pot. Stir in sauce powder with a whisk. Bring to the boil briefly while stirring, turn off the heat.
3
Beat 75 g butter in pieces until the butter has melted. Remove from the heat immediately. Drain the asparagus, rinse with cold water and drain. Heat some clarified butter in a small coated pan (approx. 20 cm Ø).
4
Add 1/8 of the dough and bake on each side for 1-2 minutes on a medium heat until golden brown. Remove and process the remaining dough in the same way. Wash the chervil, dab dry and put aside some for garnishing.
5
Finely chop the rest and stir into the sauce. Dice the smoked ham. Wrap 3 asparagus spears in one crepe each. Put them into a flat casserole dish. Pour chervil-hollandaise sauce over it and sprinkle with the ham.
6
Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-10 minutes. Garnish with chervil and serve immediately.