Asparagus crêpes with eggnog hollandaise

Asparagus crêpes with eggnog hollandaise

11 ratings

Luisa, student


„This dish is a delicious twist on the classic asparagus dish served with sauce hollandaise.“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
400 g
green asparagus
1½ tbsp
egg liqueur
125 g
flour
2
eggs
25 g
warm butter
½ tsp
salt
250 ml
milk
2 tbsp
fresh parsley
2 tbsp
Parmesan
2 tbsp
olive oil (divided)
40 g
panko
1 tbsp
lemon juice
40 ml
white wine vinegar
125 ml
white wine
1
bay leaf
2
peppercorns
2
mustard seeds
1 tbsp
sugar
4
egg yolks
250 g
melted butter
8 slices
ham
butter for frying
fresh parsley for garnish
salt
pepper
Metric
Imperial
  • 400 g green asparagus
  • 1½ tbsp egg liqueur
  • 125 g flour
  • 2  eggs
  • 25 g warm butter
  • ½ tsp salt
  • 250 ml milk
  • 2 tbsp fresh parsley
  • 2 tbsp Parmesan
  • 2 tbsp olive oil (divided)
  • 40 g panko
  • 1 tbsp lemon juice
  • 40 ml white wine vinegar
  • 125 ml white wine
  • 1  bay leaf
  • 2  peppercorns
  • 2  mustard seeds
  • 1 tbsp sugar
  • 4  egg yolks
  • 250 g melted butter
  • 8 slices ham
  • butter for frying
  • fresh parsley for garnish
  • salt
  • pepper

Utensils

  • large saucepan
  • 2 frying pans
  • mixing bowl
  • sieve
  • whisk
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • heatproof bowl

Enjoy with

Von Hövel Riesling Kabinett Saar 2015
Semi-sweet wines work very well as an antipole to acidid flavors, just like this Hollandaise sauce. Their delicate, fruity body is balanced by an acidic aroma that fits perfectly to the flavors of this dish.

Nutrition per serving

Cal
578
Protein
25g
Fat
34g
Carb
42g

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.
  • 125 flour
  • 2 eggs
  • 25 warm butter
  • ½ tsp salt
  • 250 ml milk
  • 2 tbsp fresh parsley
  • 2 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.
  • 1 tbsp olive oil
  • 40 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.
  • 1 tbsp olive oil
  • 400 green asparagus
  • 1 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.
  • 40 ml white wine vinegar
  • 125 ml white wine
  • 1 bay leaf
  • 2 peppercorns
  • 2 mustard seeds
  • 1 tbsp sugar
  • 4 egg yolks
  • 250 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.
  •  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!
  • 8 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!