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Old Amsterdam crêpes

Old Amsterdam crêpes


    For the crêpes:

    • 5.3 oz. of flour
    • 1 1/4 cup of semi-skimmed milk
    • 1/4 cup of water
    • 2.1 oz of butter
    • 2 eggs
    • 2 packets of asparagus tips
    • 13.2 oz of ricotta
    • 4.4 oz of freshly grated Old Amsterdam
    • 3 tablespoons of mixed herbs
    • Pepper and salt


    Make a smooth batter with 150 gram flour, 2 eggs, 300 ml semi-skimmed milk, 50 ml water and a pinch of salt. Beat 60 gram melted butter into the batter. Heat a frying pan on a medium heat and brush lightly with extra butter before frying. Fry 12-16 crêpes. Preheat the oven to 185°C. Cook 2 packets of asparagus tips al dente in 1-2 minutes, rinse in cold water and pat dry. Mix 375 gram ricotta with 2 egg yolks, 75 gram freshly grated Old Amsterdam and 3 tbsp mixed herbs (e.g. parsley, chervil, tarragon and chives) and flavour with pepper and salt (optional). Beat 2 egg whites until stiff and spoon into the cheese mixture. Cover one half of the crêpe with the cheese mixture, top with the asparagus and fold the crêpes in half and then in half again. Place on a greased baking tray, sprinkle with 50 gram freshly grated Old Amsterdam and place in the middle of the oven for 5-6 minutes until the top is golden-brown. Garnish with extra garden herbs. Preparation time ± 40 minutes, oven ± 10 minutes.