Wild garlic, white asparagus, and smoked salmon crepe rolls

Wild garlic, white asparagus, and smoked salmon crepe rolls

Based on 12 ratings
In app
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

"As an appetizer or canapé, these rolls are definitely a hit at any spring or garden party. The flavor combination is beloved by almost everyone and is a true classic for a reason. You can prepare everything beforehand for this recipe and simply slice to serve. Enjoy!."
Easy 👌
30 min
0 min
30 min


25 g
wild garlic
250 g
white asparagus
150 g
smoked salmon
150 g
200 ml
150 g
cream cheese
50 g
crème fraîche
½ l
vegetable oil (for frying)


peeler, 2 knives, 2 cutting boards, fine grater, pot (large), colander, bowl (large), whisk, bowl (small), frying pan, ladle, rubber spatula, plastic wrap

Nutrition per serving

Fat52 g
Protein38 g
Carb78 g
  • Step 1/5

    • 250 g white asparagus
    • ½ lemon
    • ½ l water
    • sugar
    • salt
    • peeler
    • knife
    • cutting board
    • fine grater
    • pot (large)
    • colander

    Trim asparagus to remove the woody ends, then peel. Zest and juice the lemon, setting the zest aside. Add water to a large pot, add half of the lemon juice, salt and sugar and bring to a boil. Add asparagus to the pot and cook for approx. 10 min., then drain and let cool.

  • Step 2/5

    • 150 g flour
    • eggs
    • 200 ml milk
    • 150 g cream cheese
    • 50 g crème fraîche
    • salt
    • pepper
    • bowl (large)
    • whisk
    • bowl (small)

    In a large mixing bowl, mix the flour, eggs, and half of the milk until well combined. Stream in remaining milk and mix until the dough is smooth. Season to taste with salt and pepper. In a small bowl, mix cream cheese and crème fraîche with the lemon zest and season to taste with salt and pepper.

  • Step 3/5

    • vegetable oil (for frying)
    • frying pan
    • ladle
    • rubber spatula

    Heat a frying pan over medium-high heat. Lightly grease with vegetable oil, then pour a ladle of batter into the center of the pan, tilting the pan so the batter evenly covers the bottom. Cook for approx. 2 – 4 min., then flip and cook another 2 min. Repeat with remaining batter, transferring cooked crepes to a plate.

  • Step 4/5

    • 25 g wild garlic
    • 150 g smoked salmon
    • plastic wrap

    When they are slightly cooled, spread approx. 1 tbsp of cream cheese onto each crepe. top with wild garlic and salmon, then spread another thin layer of cream cheese on top. Place a stalk of asparagus at the top of the pancake and roll it all up. Wrap the crepe rolls in plastic wrap and twist the ends tightly together. Transfer the rolls to the refrigerator for approx. 30 min., or up to 1 day.

  • Step 5/5

    • knife
    • cutting board

    When ready to serve, take the crepe rolls out of the refrigerator and remove the plastic wrap. Slice into bite-sized pieces with a sharp knife and serve. Enjoy!

  • Enjoy your meal!

    Wild garlic, white asparagus, and smoked salmon crepe rolls

How-To Videos

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