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Make-Ahead Ham and Asparagus Crepes (Spargel im Pfannkuchen)

Savory German crepes made from thin pancakes, rolled with asparagus and ham, then baked in creamy sauce. Great for company.

Ingredients:

Asparagus and Filling

• 1 pound (454 g) asparagus, white or green (or a mix)
• 8 slices cooked ham

Savory Pancakes (Crepe-Style)

• 1 cup (130 g) all-purpose flour
• 1 cup (240 ml) milk
• 2 large eggs
• ¼ teaspoon salt
• 2 tablespoons melted butter or oil, plus more for frying

Creamy Mustard Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups (360 ml) milk
• ½ cup (120 ml) cream (or use more milk)
• 1 - 2 teaspoons Dijon mustard or mild German mustard
• ¼ teaspoon salt, or to taste
• Pepper, to taste
• pinch of nutmeg (optional)

Optional topping 

• ½ cup (50 g) shredded Swiss or Emmentaler

Instructions:

For white asparagus: Peel from just under the tip down, trim the ends. Cook in lightly salted simmering water until tender for about 10 - 15 minutes.

For green asparagus: Trim the woody ends. Cook in lightly salted simmering water until tender for about 4 - 7 minutes.

If using both white and green asparagus, simmer the white asparagus for 6 - 8 minutes first, then add the green asparagus for the last 3 - 5 minutes, until both are just fork-tender.

For jarred white asparagus: Drain well, pat dry, and skip cooking completely.

Make Crepes:

1. Whisk flour, milk, eggs, salt, and melted butter until smooth. Let the batter rest 5 - 10 minutes.
2. Heat a nonstick pan and lightly grease it. Pour in a small amount of batter and swirl to make thin pancakes. Cook 30 - 60 seconds per side. You should have 8 thin pancakes.

Make Creamy Mustard Sauce:

1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
2. Slowly whisk in milk, then cream. Simmer until thickened, whisking often.
3. Stir in mustard, salt, pepper, and nutmeg if using. The sauce should be creamy and spoon-coating.

Assemble the rolls:

1. Preheat oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
2. Lay down one pancake, add one slice of ham, then add 4 - 6 asparagus spears. Roll up and place seam-side down in the baking dish.
3. Repeat with the remaining pancakes.
4. Pour the sauce over the rolls. Sprinkle cheese on top if using.
5. Bake for 15 - 20 minutes until hot and bubbly. If using jarred asparagus, start checking at 12 minutes so it doesn’t get too soft.
6. Serve 2 rolls per person with buttered potatoes and a crisp salad.

Notes/Hints:

• For best texture, cook asparagus just until fork-tender, since it softens more while baking.
• Pat asparagus dry before rolling so the crepes don’t turn soggy.
• Make the pancakes thin like crepes so they roll easily without cracking.
• Keep the sauce thick enough to coat a spoon so it stays creamy, not watery.
• Assemble up to 24 hours ahead, refrigerate, then bake right before serving.
• Using jarred white asparagus? Drain well, dry gently, and reduce bake time slightly.

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