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Final crepes with ham and cheese sauce
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Crepes mit Spargel, Schinken und Käsesosse, Crepes with Asparagus, Ham and Cheese Sauce

Crepes are very popular in Germany. The unique tip on these crepes is to add beer to the batter, which gives the French dish a German kick and a lacy texture. Served with steamed asparagus, ham, and a simple cheese sauce.
Course Lunch, Main Course
Cuisine German
Keyword Asparagus, Crepes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 servings

Ingredients

  • [Crepes]
  • 1 cup warm milk
  • 2 tablespoons melted butter
  • 1/2 cup + 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 egg
  • 1/2 tablespoon oil
  • 1/4 cup beer
  • [Filling]
  • 1/2 lb asparagus
  • 6 slices lean ham
  • [Cheese Sauce]
  • 1/2 cup milk
  • 2 1/2 oz cream cheese or laughing cow cheese
  • [Other]
  • Vegetable oil for cooking crepes

Instructions

  • [Make Batter]
  • Warm milk and butter together.
  • Mix flour, salt, and sugar. Add egg and oil and blend.
  • Add beer and mix. Strain batter and let rest 30 minutes.
  • [Cook]
  • Cook asparagus until tender and set aside.
  • Heat pan and cook crepes.
  • [Assemble]
  • Place asparagus and ham in crepe and roll.
  • [Finish]
  • Make cheese sauce and top crepes.