These elegant Ham and Asparagus Hollandaise Crepes feel like a special French bistro dish but are surprisingly achievable at home. You’ll love the combination of delicate crepes, salty ham, tender asparagus, and a rich, lemony hollandaise sauce. It’s perfect for a fancy brunch or a comforting dinner.
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Why You’ll Love This Ham and Asparagus Hollandaise Crepes
Perfect textures: Each bite offers delicate crepe, salty ham, crisp asparagus, and silky sauce.
Fancy yet simple: Impressive “wow” factor with surprisingly easy assembly.
Totally customizable: Swap ham for salmon or asparagus for broccoli.
Foolproof hollandaise: Simple method ensures a velvety, unbreakable sauce every time.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml milk
- 60 ml water
- 2 tbsp melted butter
- 1/4 tsp salt
For the Filling:
- 200 g thinly sliced ham (good quality)
- 1 bunch asparagus (about 250g)
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice (freshly squeezed)
- 150 g unsalted butter, melted and still warm
- Pinch of cayenne pepper
- Salt to taste
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender or a heatproof bowl and whisk, a saucepan, and a baking sheet.
Notes: Don’t skip the water in the crepe batter—it’s the trick to getting them beautifully thin. Use freshly squeezed lemon juice for the hollandaise for a bright, clean flavor.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 22 g |
| Fat: | 35 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze crepes (separated by parchment) for up to 2 months.
- Reviving: Reheat gently in a 350°F oven until warm.
Serving Suggestions
Complementary Dishes
- A simple mixed greens salad — The sharp, clean taste of a vinaigrette-dressed salad cuts through the richness of the hollandaise beautifully, balancing the entire plate.
- Herb-roasted new potatoes — These offer a lovely, soft texture contrast and their earthy flavor is a fantastic companion to the ham and asparagus.
- Sautéed mushrooms — Their deep, umami flavor adds another savory layer that feels incredibly gourmet and complements the other ingredients wonderfully.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are a classic pairing for rich, eggy dishes like this, cleansing the palate between each decadent bite.
- A crisp, chilled Sauvignon Blanc — Look for one with citrus and grassy notes; it will mirror the lemon in the hollandaise and the green character of the asparagus.
- Freshly squeezed orange juice — For a non-alcoholic option, the sweetness and acidity of fresh OJ provides a bright counterpoint to the savory, buttery flavors.
Something Sweet
- Fresh fruit salad with mint — After a rich meal, something light, fresh, and juicy is the perfect way to finish, leaving you feeling satisfied but not overly heavy.
- Lemon sorbet — This is a fantastic palate-cleanser. The intense, sharp lemon flavor continues the citrus theme from the hollandaise but in a refreshing, frozen form.
- Dark chocolate-covered strawberries — Because a little bit of chocolate elegance feels just right after a meal that already feels like a celebration.
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This is a French recipe, so let’s use the French philosophy! Having all your ingredients measured and tools ready before you heat a single pan makes the process smooth and enjoyable, not stressful.
- What kind of ham is best? You want a good-quality, thinly sliced ham. Black Forest ham or a simple baked ham works wonderfully. Avoid honey-glazed or overly sweet hams, as they can clash with the hollandaise.
- Mastering the asparagus. Look for firm, bright green stalks with tight tips. To trim, simply hold each end and bend it; it will snap naturally at the point where the tough part ends. This is the easiest way to get perfectly tender asparagus every time.
- The butter temperature is key for hollandaise. Your melted butter needs to be warm, but not scalding hot. If it’s too cool, the sauce won’t emulsify; if it’s too hot, it will scramble the egg yolks. You should be able to comfortably dip your finger in it.
How to Make Ham and Asparagus Hollandaise Crepes
Step 1: Make the Crepe Batter. In a large bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously until you have a smooth batter. Whisk in the melted butter. The batter should be the consistency of thin cream. Let it rest for at least 15 minutes; this allows the gluten to relax, resulting in more tender crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Lightly grease it with a tiny bit of butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30-60 seconds on the other side. Stack the cooked crepes on a plate; they won’t stick together.
Step 3: Prepare the Asparagus. While the crepe batter is resting, preheat your oven to 200°C (400°F). Toss the trimmed asparagus spears with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, until tender-crisp and slightly caramelized at the tips. You can also pan-sear them if you prefer. Once cooked, you can leave them whole or chop them into bite-sized pieces for easier filling.
Step 4: Create the Foolproof Hollandaise. This is the blender method for maximum ease. Add the egg yolks, lemon juice, and a pinch of cayenne to your blender. Blend on high for about 30 seconds until the mixture is pale and frothy. With the blender running on low, very slowly drizzle in the warm melted butter. You’ll notice the sauce will begin to thicken and emulsify into a creamy, pale yellow sauce. Once all the butter is incorporated, season with salt to taste. If it’s too thick, blend in a teaspoon of warm water to loosen it.
Step 5: Assemble the Crepes. Lay a crepe flat on a plate or cutting board. Place a slice or two of ham in the center, followed by a few spears (or a line of pieces) of asparagus. Drizzle a little hollandaise sauce over the filling—don’t go overboard, as you’ll add more later. Carefully fold the two sides of the crepe over the filling, or roll it up like a cigar.
Step 6: Serve Immediately. Transfer your assembled crepes to serving plates. Generously spoon more of that glorious hollandaise sauce over the top. I like to add one final asparagus spear on top for presentation and an extra crack of black pepper. Serve right away while the crepes are warm and the sauce is at its silkiest.
Top Mistakes to Avoid
- Mistake: Overmixing the crepe batter. Whisk until it’s just combined and smooth. If you over-whisk, you develop too much gluten, leading to tough, rubbery crepes instead of delicate, lacy ones.
- Mistake: Adding the butter too quickly to the hollandaise. This is the number one reason sauces break. The slow, steady drizzle is non-negotiable. It gives the emulsion time to form and stabilize properly.
- Mistake: Using a pan that’s too hot for crepes. If the pan is smoking hot, the batter will set immediately upon contact and you won’t be able to swirl it into a thin, even layer. Medium heat is your friend here.
- Mistake: Assembling everything too far in advance. Crepes are best served warm and hollandaise is best served immediately. If it sits too long, it can start to separate or thicken too much. Assemble just before serving.
Expert Tips
- Tip: Rest your batter. I know I mentioned it, but it’s worth repeating. Letting the batter rest for 15-30 minutes allows the flour to fully hydrate and any air bubbles to settle, which prevents tearing when you cook the crepes.
- Tip: Keep your hollandaise warm. If you need to hold the sauce for a few minutes, transfer it to a thermos or place the blender jug in a bowl of warm (not hot) water. This prevents it from setting or cooling down too much.
- Tip: Don’t flip the crepe too early. Wait until the surface looks matte and the edges are lightly browned and easily lift from the pan. If you try to flip it while it’s still shiny and wet, it will likely tear.
- Tip: Customize your hollandaise. Once you’ve mastered the basic sauce, try stirring in a tablespoon of chopped fresh tarragon or chives at the end for a different flavor profile—it’s fantastic with the ham.
FAQs
Can I make the crepes ahead of time?
Absolutely! Cooked crepes store beautifully. Let them cool completely, then stack them with a piece of parchment paper between each one to prevent sticking. Store them in an airtight container or zip-top bag in the refrigerator for up to 3 days, or in the freezer for up to 2 months. To reheat, simply warm them gently in a dry skillet or the microwave for a few seconds until pliable.
My hollandaise sauce broke! Can I fix it?
Don’t panic, it happens to the best of us. The fix is usually simple. Take a clean bowl and whisk in 1 tablespoon of either hot water or lemon juice. Then, very slowly, whisk your broken sauce into this new base. The fresh liquid and slow incorporation can often re-emulsify the sauce and bring it back to a smooth consistency.
Can I use a different vegetable?
Of course! This recipe is very adaptable. Steamed or roasted broccoli florets, sautéed spinach (make sure to squeeze out excess water), or even sautéed leeks would be delicious substitutes for the asparagus. Just ensure whatever you use isn’t too watery.
Is there a way to make this recipe lighter?
You can make a few adjustments. For the crepes, you can use low-fat milk. For the hollandaise, you can replace half of the butter with warm water or use a light butter blend, though the texture won’t be quite as rich and classic. Using a leaner ham will also help reduce the overall fat content.
What’s the best way to reheat leftovers?
Gently is the key word. I’d recommend reheating the assembled crepes in a 175°C (350°F) oven for about 10-15 minutes, covered with foil to prevent drying out. The microwave can make the crepes rubbery and might cause the hollandaise to separate further, so the oven is your best bet.
Ham And Asparagus Hollandaise Crepes
Learn how to make stunning Ham and Asparagus Hollandaise Crepes with our easy, foolproof recipe. Perfect for brunch or a special dinner. Get the recipe now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml milk
-
60 ml water
-
2 tbsp melted butter
-
1/4 tsp salt
For the Filling:
-
200 g thinly sliced ham (good quality)
-
1 bunch asparagus (about 250g)
-
1 tbsp olive oil
-
Salt and black pepper (to taste)
For the Hollandaise Sauce:
-
3 large egg yolks
-
1 tbsp lemon juice (freshly squeezed)
-
150 g unsalted butter (melted and still warm)
-
1 pinch cayenne pepper
-
Salt (to taste)
Instructions
-
In a large bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously until you have a smooth batter. Whisk in the melted butter. The batter should be the consistency of thin cream. Let it rest for at least 15 minutes; this allows the gluten to relax, resulting in more tender crepes.01
-
Heat your non-stick skillet over medium heat. Lightly grease it with a tiny bit of butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30-60 seconds on the other side. Stack the cooked crepes on a plate; they won't stick together.02
-
While the crepe batter is resting, preheat your oven to 200°C (400°F). Toss the trimmed asparagus spears with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, until tender-crisp and slightly caramelized at the tips. You can also pan-sear them if you prefer. Once cooked, you can leave them whole or chop them into bite-sized pieces for easier filling.03
-
Add the egg yolks, lemon juice, and a pinch of cayenne to your blender. Blend on high for about 30 seconds until the mixture is pale and frothy. With the blender running on low, very slowly drizzle in the warm melted butter. You’ll notice the sauce will begin to thicken and emulsify into a creamy, pale yellow sauce. Once all the butter is incorporated, season with salt to taste. If it's too thick, blend in a teaspoon of warm water to loosen it.04
-
Lay a crepe flat on a plate or cutting board. Place a slice or two of ham in the center, followed by a few spears (or a line of pieces) of asparagus. Drizzle a little hollandaise sauce over the filling—don't go overboard, as you'll add more later. Carefully fold the two sides of the crepe over the filling, or roll it up like a cigar.05
-
Transfer your assembled crepes to serving plates. Generously spoon more of that glorious hollandaise sauce over the top. I like to add one final asparagus spear on top for presentation and an extra crack of black pepper. Serve right away while the crepes are warm and the sauce is at its silkiest.06
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