About this recipe:Asparagus and prosciutto combine for a heavenly crepe main! I cheat with Sainsbury's fresh three cheese sauce, but you could make your own cheese sauce or even white sauce. this is a good recipe if you have any leftover asparagus.
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Method Prep:25min › Cook:30min › Ready in:55min
For crepes, beat eggs and milk in a small mixing bowl. Combine flour and salt; add to egg mixture and mix well. Cover and set aside for about 20 minutes.
Heat a lightly greased 20cm crepe pan or nonstick frying pan; pour 3 tablespoons of the crepe mixture into the centre of the pan. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes with greaseproof paper between.
In a small bowl, combine the cheese sauce, Worcestershire sauce and nutmeg. Set aside.
Grease a baking dish and preheat the oven to 190 C, gas mark 5. In each crepe, spoon 1 tablespoonful of sauce. Add asparagus spears, then lay a piece of prosciutto over the top. Fold the crepes over and place seam side down in the baking dish. Drizzle the remaining cheese sauce over the top of the crepes, then sprinkle with grated Parmesan cheese.
Cover and bake in the preheated oven for 15 to 20 minutes, until sauce is nice and bubbly and asparagus is tender.
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