Southern german asparagus crepes

Check out this delicious southern German asparagus recipe from Patricia. 


(Serves 4 people)

Ingredients for asparagus and sauce

  • 500 g asparagus 
  • 100 g Butter  
  •  30 g flour
  •  200 ml cream
  • 300 ml milk
  • salt, pepper, nutmeg

Ingredients for crepes

  • 250 g flour  
  • 500 ml milk
  •  3 eggs
  •       250 g ham 
  • salt, pepper, chives


  1. Peal the asparagus. Peal out half of the asparagus and cut the dry ends of. Keep the ends.
  2. Put the asparagus and the ends into a pot and cover them with water. Add a tablespoon of butter, a pinch of salt and sugar to it.
  3. Start boiling the asparagus in low/medium heat. It shouldn’t bubble.
  4. Start with the dough.
  5. Add the flour, then the eggs and the seasoning. Start whisking slowly. Try to get rig of any flour lumps.
  6. Start to slowly incorporate the milk. The dough should be not as liquid as water. So if necessary add a bit of flour.
  7. The asparagus is done once you can pinch it with a fork and its soft and falls of the fork.
  8. Start with the sauce
    1. If you don’t want to make a sauce, you can also use hollandaise sauce.
  9. Add the butter to a pot and let it melt.
  10. Add the flour and combine it with a whisk.
  11. Once it becomes a cream, slowly add the milk and cream. Try to avoid lumps.
  12. Season the sauce with nutmeg, salt and pepper to your liking.
  13. Tipp: I like to use the before cut up ends and mash them and then add them to the sauce. That way the sauce tastes a bit like asparagus as well.
  14. If the sauce gets to thick for your liking you can always add either milk or if you want a bit of asparagus taste some of the asparagus water.
  15. To start with the crepes, heat up a pen to high heat and melt a bit of butter. You can use a non stick pan and leave the butter away but the butter makes it taste better.
  16. Once hot add a ladle of dough to the pan and swirl it so make the crepe.
  17. Once brown flip it. They are done once they are brown on both sides.
  18. To plate the dish, put the crepe flat on the plate, add a piece of ham and add as much asparagus as you want. Fold the crepes together and add sauce to the top. Garnish with chives.