Asparagus crêpes with eggnog hollandaise

Asparagus crêpes with eggnog hollandaise

Based on 15 ratings
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Clarissa

Clarissa

Contributor

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
200 g
green asparagus
¾ tbsp
egg liqueur
62½ g
flour
1
eggs
12½ g
warm butter
¼ tsp
salt
125 ml
milk
1 tbsp
fresh parsley
1 tbsp
Parmesan
1 tbsp
olive oil (divided)
20 g
panko
½ tbsp
lemon juice
20 ml
white wine vinegar
62½ ml
white wine
½
bay leaf
1
peppercorns
1
mustard seeds
½ tbsp
sugar
2
egg yolks
125 g
melted butter
4 slices
ham
butter for frying
fresh parsley for garnish
salt
pepper
MetricImperial

Utensils

mixing bowl, whisk, cutting board, knife, frying pan, cooking spoon, large saucepan, sieve, small saucepan, heatproof bowl

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How-To Videos

how-to-prepare-green-asparagus

How to prepare green asparagus

homemade-hollandaise

Homemade Hollandaise

Nutrition per serving

Cal578
Fat34 g
Protein25 g
Carb42 g
  • Step 1/7

    Roughly chop parsley. In a mixing bowl, stir together flour, eggs, warm butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Season with pepper. Stir in chopped parsley and Parmesan. Cover bowl and transfer to fridge for approx. 30 min.
    • 62½ g flour
    • 1 eggs
    • 12½ g warm butter
    • ¼ tsp salt
    • 125 ml milk
    • 1 tbsp fresh parsley
    • 1 tbsp Parmesan
    • pepper
    • mixing bowl
    • whisk
    • cutting board
    • knife

    Roughly chop parsley. In a mixing bowl, stir together flour, eggs, warm butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Season with pepper. Stir in chopped parsley and Parmesan. Cover bowl and transfer to fridge for approx. 30 min.

  • Step 2/7

    Heat olive oil in a frying pan, add panko and toast for approx. 2 – 3 min. until golden brown. Set aside.
    • ½ tbsp olive oil
    • 20 g panko
    • frying pan
    • cooking spoon

    Heat olive oil in a frying pan, add panko and toast for approx. 2 – 3 min. until golden brown. Set aside.

  • Step 3/7

    In another frying pan, heat up olive oil, add asparagus and sauté for approx. 5 – 7 min. until soft and starting to turn golden brown. Add lemon juice and season with salt and pepper. Then set aside.
    • ½ tbsp olive oil
    • 200 g green asparagus
    • ½ tbsp lemon juice
    • salt
    • pepper
    • frying pan

    In another frying pan, heat up olive oil, add asparagus and sauté for approx. 5 – 7 min. until soft and starting to turn golden brown. Add lemon juice and season with salt and pepper. Then set aside.

  • Step 4/7

    Add vinegar to a small saucepan over medium heat. Add white wine, bay leaf, peppercorns, mustard seeds and sugar. Season with salt. Set a heatproof bowl over a pot of simmering water. Set a sieve on top of the bowl and pour wine mixture through sieve into the bowl. Remove sieve, then add egg yolks, whisking constantly so that the egg yolk doesn’t cook. Gradually add butter in a slow stream. Keep whisking until hollandaise thickens.
    • 20 ml white wine vinegar
    • 62½ ml white wine
    • ½ bay leaf
    • 1 peppercorns
    • 1 mustard seeds
    • ½ tbsp sugar
    • 2 egg yolks
    • 125 g melted butter
    • salt
    • large saucepan
    • sieve
    • small saucepan
    • heatproof bowl

    Add vinegar to a small saucepan over medium heat. Add white wine, bay leaf, peppercorns, mustard seeds and sugar. Season with salt. Set a heatproof bowl over a pot of simmering water. Set a sieve on top of the bowl and pour wine mixture through sieve into the bowl. Remove sieve, then add egg yolks, whisking constantly so that the egg yolk doesn’t cook. Gradually add butter in a slow stream. Keep whisking until hollandaise thickens.

  • Step 5/7

    Remove from heat, whisk in eggnog and set aside.
    • ¾ tbsp egg liqueur

    Remove from heat, whisk in eggnog and set aside.

  • Step 6/7

    Melt butter in a frying pan over medium-high heat and cook crêpes for approx. 1 min. per side until golden brown.
    • butter for frying
    • frying pan

    Melt butter in a frying pan over medium-high heat and cook crêpes for approx. 1 min. per side until golden brown.

  • Step 7/7

    Transfer crêpe to a serving plate. Place two slices of ham and four green asparagus shoots on each crêpe, then roll carefully. Drizzle eggnog hollandaise on top, sprinkle with toasted panko, and garnish with fresh parsley. Enjoy!
    • 4 slices ham
    • fresh parsley for garnish

    Transfer crêpe to a serving plate. Place two slices of ham and four green asparagus shoots on each crêpe, then roll carefully. Drizzle eggnog hollandaise on top, sprinkle with toasted panko, and garnish with fresh parsley. Enjoy!

  • Enjoy your meal!

    Asparagus crêpes with eggnog hollandaise

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