Asparagus Crepe Rolls

Course Breakfast, Brunch
Servings 4
Calories 305kcal


  • 12  asparagus spears
  • 4 oz  cream cheese
  • 1  bundle parsley
  • 1 tsp lemon juice
  • 1/2 tsp black pepper
  • 1/3 cup  all-purpose flour
  • 1/2 cup water
  • 1/4 cup cream
  • 1 egg
  • 2 egg whites
  • 4 tbsp butter 


  • Steam the asparagus for 6 to 8 minutes.
  • Puree cream cheese with parsley, lemon juice and spices, to make a green cream sauce. Season to taste. Set aside.
  • To make crepes combine the flour, water, egg, egg white and 2 tablespoons melted butter; whisk to make a smooth batter.
  • Melt 1/2 tablespoon butter in a pan (8 to 10-inch crepe or sauté pan). Add 1/3 cup crepe batter and turn pan to spread batter. Cook until bubbly and edges begin to brown. Turn and cook briefly on the other side. Cool on a plate. Repeat with remaining butter and batter to make 4 crepes.
  • Spread crepes with cream cheese filling. Distribute the asparagus spears evenly at end of each crepe and firmly roll up into rolls.
  • Wrap in foil and let cool in refrigerator for one hour. Cut chilled crepes into 3-4 pieces with a sharp knife before serving.

Related Posts