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Crespelle with asparagus

Crespelle with asparagus


  • 7 oz. of flour
  • 3 eggs
  • 1 cup of milk
  • Pinch of salt
  • Butter for frying

For the filling:

  • 5 oz. of cooked asparagus
  • 0.7 oz. of butter
  • 1 tablespoon of flour (levelled)
  • 1/4 cup of asparagus cooking liquid or vegetable stock
  • 1/4 cup of milk
  • 2 hardboiled eggs
  • 3.5 oz. of boiled ham
  • Pepper
  • 2 tablespoons of chopped basil
  • 12 slices Old Amsterdam
  • Butter for greasing
  • 1.8 oz. of grated Old Amsterdam


Sieve the flour into a bowl and beat in the eggs and milk with half a cup of water. Add a pinch of salt and leave the batter to stand for 1 hour. Fry the batter to make 12 pancakes. Cut the asparagus into small pieces. Melt the butter and add the flour. Leave the flour to cook gently for 1 minute and then gradually add the cooking liquid or vegetable stock and the milk, stirring continuously. Keep stirring until the sauce comes to the boil. Add the asparagus pieces. Peel the eggs and chop into pieces. Chop the ham into cubes and stir the eggs and ham into the sauce. Add salt, pepper and basil. Place a slice of cheese on each pancake and divide the filling over the pancakes. Roll the pancakes up or fold them in half and place in a greased oven dish. Sprinkle with the grated cheese and place in a preheated oven at 360°F. Bake for 20 minutes.