Ham & asparagus crêpes

It’s all about the filling:
Keeping the pancake world together at its very core.

Ingredients for 4 serves:

  • LAWA crepes (4 pieces)
  • 8 slices Serrano ham (or Black Forest ham)
  • 12 spears green asparagus
  • Some butter for the crepes

For the sauce:

  • 1 tbs butter
  • 20 g flour
  • 250 ml milk
  • 1 handful parsley
  • Salt, pepper, nutmeg


Peel the asparagus, boil for 12 minutes in salty water, then drain the water. For the sauce, heat the butter and brown the flour in it while stirring. Stir in the milk and slowly bring to the boil. Add the finely chopped parsley. Season to taste with salt, pepper and nutmeg, and keep warm. Heat the crepes in a pan with some butter on a medium heat for about 1 minute per side. Fill the crepes with ham and asparagus, roll them up and serve with the sauce.

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