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

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated September 17, 2026

When asparagus season rolls around, I can’t resist making this. Savory German crepes and a creamy sauce with asparagus tucked inside feel special, yet it’s still classic German cooking.

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Rolled, baked, and smothered in sauce. This is how I like to treat asparagus when I’m feeling just a little bit fancy.

If you can get your hands on white asparagus, use it. We Germans call it “white gold” for a reason. It feels a little fancy and totally worthy of company, but don’t worry, this recipe is just as delicious with green asparagus too.

You'll notice that I used a mix of white and green asparagus. I think it not only looks prettier, but actually tastes amazing. 

Spargel im pfannkuchen isn’t one single “official” old-fashioned dish with one fixed recipe, but it’s a very German way of serving asparagus during spargelzeit (asparagus season). 

Traditionally, Germans serve white asparagus with potatoes and Hollandaise, but wrapping it up in thin pfannkuchen with a bit of ham feels a little more fun and a lot more “company-ready.”

Top Tips for Best Results

1. Dry Asparagus First: Pat cooked or jarred asparagus dry so the crepes don’t get soggy
2. Thin Pancakes: Keep them crepe-thin so they roll without cracking
3. Sauce Thickness Matters: Make it thick enough to coat a spoon so the sauce stays on top of the asparagus, not watery underneath
4. Bake Until Bubbly: Don’t overbake, especially with jarred asparagus, or it turns too soft

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How to Make Ham and Asparagus Crepes

First, cook the crepes one at a time in a lightly greased pan. They should stay pale with just a little color. Stack them as you go and keep them covered so they stay soft.

Make the creamy mustard sauce in the same pan (saves clean-up), adding just enough liquid and cooking until it just coats a spoon.

Season the mustard sauce according to your tastes. Add more mustard if desired.

Lay out each crêpe, then add asparagus and ham. Roll them snugly, but not tight, so the filling stays put.

Place the rolled crêpes seam-side down in a baking dish. Spoon the sauce over the top so everything is coated before baking.

Bake until heated through and lightly golden on top. A sprinkle of parsley finishes it nicely and adds a bit of color.

Variations & Substitutions

White or Green Asparagus: Both work. White is classic, green is quicker and fresher tasting

Using Both Types: Cook white asparagus a bit longer, then add green near the end so they finish together

Fresh or Jarred White Asparagus: Jarred is fine, just drain and dry well and bake a little less

Hollandaise Option: Swap the sauce for Hollandaise for a very traditional German spargelzeit feel

Cheese: Add Emmentaler, Swiss, or Gruyère inside the rolls or sprinkled on top before baking

Mustard: Mild German mustard for gentle flavor, Dijon for more bite

Ham Swap: Turkey ham works, or use Black Forest ham for extra flavor

Make-Ahead, Storage & Reheating

This dish is made for prepping ahead. Assemble the rolls, cover the dish, and keep it in the fridge until you’re ready to bake. For best results, add the sauce right before baking, or add it ahead if the sauce is cooled and thick.

Leftovers keep well in the fridge for 2 to 3 days. Reheat covered in the oven until hot, or microwave gently. Freezing is not recommended because crepes and creamy sauce can turn watery after thawing.

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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.

Prep Time:

30 minutes

Cook Time:

45 minutes

Total Time:

1 hours 15 minutes

Servings:

Serves 4 (about 8 rolls)

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.