Wild garlic, white asparagus, and smoked salmon crepe rolls

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
• 1½ 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!