Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp for the pan)
- 1/4 tsp kosher salt
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp extra-virgin olive oil, divided (plus more to drizzle if desired)
- 1/2 tsp kosher salt (for asparagus)
- 1/4 tsp freshly ground black pepper
- 4 thin slices prosciutto (about 2 oz / 55 g)
- 1 oz (28 g) Parmesan, shaved with a vegetable peeler (about 1 cup loosely packed)
- Zest of 1 lemon (about 1 tsp), plus lemon wedges for serving
Do This
- 1) Heat oven to 425°F (220°C). Trim asparagus.
- 2) Whisk flour, eggs, milk, melted butter, and salt into a thin batter; rest 20 minutes.
- 3) Roast asparagus with 1 tbsp olive oil, 1/2 tsp salt, and pepper for 10–12 minutes.
- 4) Cook 4 crepes in a lightly buttered 10-inch nonstick skillet (about 1–2 minutes per side).
- 5) Fill each crepe with prosciutto, roasted asparagus, and shaved Parmesan; fold into quarters.
- 6) Warm folded crepes in the skillet 30–60 seconds per side; finish with lemon zest and a drizzle of olive oil.
Why You’ll Love This Recipe
- It tastes like spring: sweet roasted asparagus, salty prosciutto, nutty Parmesan, and bright lemon.
- Simple technique, big payoff: crepes sound fancy but cook fast once the batter is mixed.
- Great for brunch, lunch, or a light dinner (and it plates beautifully).
- Easy to prep ahead: roast the asparagus and shave the Parmesan while the batter rests.
Grocery List
- Produce: 1 lb asparagus, 1 lemon
- Dairy: whole milk, unsalted butter, Parmesan cheese
- Meat: prosciutto
- Pantry: all-purpose flour, extra-virgin olive oil, kosher salt, black pepper
Full Ingredients
Crepes (makes 4 large crepes)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled (plus 1–2 tsp butter for the pan)
- 1/4 tsp kosher salt
Roasted Asparagus Filling
- 1 lb (450 g) asparagus, woody ends trimmed (see Step 2)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
To Assemble and Finish
- 4 thin slices prosciutto (about 2 oz / 55 g)
- 1 oz (28 g) Parmesan, shaved into ribbons (about 1 cup loosely packed)
- 1 tbsp extra-virgin olive oil, for drizzling (plus more to taste)
- Zest of 1 lemon (about 1 tsp)
- Lemon wedges, for serving (optional but recommended)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and 1/4 tsp kosher salt. Add the eggs and whisk until a thick, smooth paste forms (this helps prevent lumps).
Slowly whisk in the milk a little at a time until the batter is smooth and thin, like heavy cream. Whisk in the melted butter.
Let the batter rest at room temperature for 20 minutes. This gives the flour time to hydrate so the crepes cook up tender instead of bouncy.
Step 2: Prep and roast the asparagus
While the batter rests, heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (optional, but it makes cleanup easier).
Trim the asparagus: hold a spear near both ends and gently bend; it will naturally snap where the woody part begins. Repeat with the remaining spears (or trim about 1–2 inches off the bottoms if you prefer).
Toss the asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread in a single layer.
Roast for 10–12 minutes, until crisp-tender and lightly browned on the tips. Set aside. Keep the oven on if your kitchen is cool and you want a warm holding spot (see Pro Tips).
Step 3: Set up your crepe station
Place the roasted asparagus, prosciutto, shaved Parmesan, lemon zest, and olive oil near the stove so assembly is easy.
Choose a 10-inch nonstick skillet (or crepe pan). Have a small piece of butter ready for greasing, plus a measuring cup with a spout (a 1/3 cup measure works well for portioning batter).
Step 4: Cook the crepes
Heat the skillet over medium heat for 1–2 minutes. Lightly butter the pan (about 1/4 tsp), then pour in about 1/3 cup batter while tilting the pan to swirl it into a thin, even layer.
Cook until the edges look dry and the bottom is lightly golden, about 60–90 seconds. Flip carefully (a thin spatula helps) and cook the other side for 20–40 seconds.
Slide the crepe onto a plate. Repeat with remaining batter, lightly buttering the pan as needed, to make 4 crepes.
Step 5: Fill and fold
Lay one crepe on a cutting board or plate. Place 1 slice prosciutto over half of the crepe (tear it to fit if needed).
Add 1/4 of the roasted asparagus, aligning spears so they’re easy to fold over. Sprinkle with 1/4 of the shaved Parmesan.
Fold the crepe in half, then fold again into quarters to make a neat triangle. Repeat with the remaining crepes.
Step 6: Warm the filled crepes
Wipe the skillet clean if there are browned butter bits. Return it to the stove over medium-low heat. Add a tiny dab of butter if the pan seems dry.
Warm the folded crepes in the skillet for 30–60 seconds per side, just until the filling is heated through and the Parmesan begins to soften. Work in batches so you don’t overcrowd the pan.
Step 7: Finish with lemon and olive oil
Transfer the warm crepes to plates. Drizzle each crepe with a little of the remaining 1 tbsp extra-virgin olive oil (use all of it, or more to taste).
Sprinkle with lemon zest. Serve immediately with lemon wedges for squeezing at the table.
Pro Tips
- Make the batter ultra-smooth: If you see small lumps, blend the batter for 10–15 seconds (immersion blender or countertop blender), then rest for 20 minutes.
- Don’t over-roast the asparagus: Aim for crisp-tender so it stays bright and slightly snappy inside the crepe. Thin asparagus may be done closer to 8–10 minutes; thick spears closer to 12–14 minutes.
- Control crepe heat: If the crepe browns before it sets, lower the heat slightly. If it takes longer than 2 minutes to set, raise the heat a touch.
- Shave Parmesan easily: Use a vegetable peeler on a room-temperature wedge for wide, delicate ribbons that melt just enough when warmed.
- Warm without drying: If warming multiple crepes, keep them on a sheet pan in a 250°F (120°C) oven for up to 15 minutes, loosely tented with foil.
Variations
- Eggy brunch version: Add a softly scrambled egg (about 1 egg per crepe) before folding. The lemon zest at the end still works beautifully.
- Herby spring upgrade: Add 1 tbsp chopped chives or 1 tbsp chopped dill to the finished crepes along with the lemon zest.
- Extra-cheesy: Add 1/2 cup (50 g) shredded Gruyère inside each crepe along with the Parmesan; warm gently so it melts.
Storage & Make-Ahead
Crepes: Cooked, unfilled crepes store well. Cool completely, then stack with parchment between each crepe and refrigerate in an airtight container for up to 2 days. Rewarm briefly in a dry skillet over medium-low heat for 15–30 seconds per side.
Asparagus: Roast up to 2 days ahead; refrigerate airtight. Rewarm for 3–5 minutes in a 350°F (175°C) oven or briefly in a skillet.
Assembled crepes: Best eaten right away. If you must hold them, keep warm in a 250°F (120°C) oven for up to 15 minutes, loosely tented with foil, then finish with lemon zest and olive oil just before serving.
Nutrition (per serving)
Approximate, per 1 filled crepe (1/4 of recipe): 400 calories; 20 g protein; 26 g carbohydrates; 24 g fat; 9 g saturated fat; 2 g fiber; 850 mg sodium.
