Serves: 8 crepes | Time: 1 hr 10 min
A make-ahead appetizer or light lunch that can be mostly prepped in advance and assembled just before serving. Handy when guests are running late.
Ingredients
Asparagus
- 16 to 20 green asparagus
Crepes
- 1 cup (120 g) all-purpose flour
- pinch of salt
- 1 large egg, beaten
- 1¼ cup (300 ml) milk, or more as needed
- 2 Tbsp melted butter, cooled
- vegetable oil, for frying
Crepe Filling
- ½ cup (125 g) sour cream or thick Greek yogurt
- ½ cup (115 g) mayonnaise
- 1 Tbsp fresh dill, finely chopped
- salt and freshly ground pepper
- 6 oz (150 g) sliced smoked salmon
Sauce Hollandaise (makes about 1 cup)
- 5 oz (140 g) unsalted butter
- 3 egg yolks
- salt
- cayenne pepper, to taste
- 1 Tbsp lemon juice, or to taste
Preparation
Asparagus
Blanch the asparagus. Bring a large saucepan of salted water to a boil. Have a bowl of ice water ready. Trim the tough ends and cook the asparagus at a rapid simmer for 2 to 4 minutes, depending on thickness. Drain and immediately transfer to the ice water to stop cooking and preserve the color. Drain again, blot dry on paper towels, and refrigerate until needed.
Crepe Filling
Mix the filling. Combine the sour cream, mayonnaise, dill, salt, and pepper. Refrigerate until ready to use.
Crepes
Make the batter. In a mixing bowl, whisk together the flour and salt. Add the egg and whisk to combine. Pour in the milk in a steady stream, whisking until the batter is smooth. Blend in the melted butter. If the batter looks lumpy, pass it through a fine sieve, pressing any clumps through with the back of a spoon.
Rest the batter. Let the batter stand at room temperature for 30 minutes. It will thicken slightly. Add a little more milk if needed to bring it back to a thin, pourable consistency — thin enough to swirl quickly across the pan.
Cook the crepes. Lightly oil an 8-inch (20 cm) non-stick pan and heat over medium-high until hot. Pour in about 3 tablespoons of batter and swirl immediately to coat the base. When bubbles appear on the surface, after about 30 seconds, flip with a spatula and cook the second side for another 30 seconds. Transfer to a plate lined with parchment and layer finished crepes between parchment sheets. Add a thin film of oil to the pan as needed. Allow to cool, then refrigerate. Crepes can be made up to 3 days ahead. Do not worry if the first crepe tears — that’s normal.
Sauce Hollandaise
Clarify the butter. Melt the butter over low heat in a small saucepan without letting it boil. Skim off and discard the white foam on top. Set aside and keep warm.
Blend the sauce. Combine the egg yolks, salt, cayenne, and lemon juice in a blender. Blend on medium-high until the yolks lighten in color. With the blender running on low, slowly drizzle in the warm clarified butter until fully incorporated. Transfer back to the saucepan, adjust salt and lemon juice to taste, and keep warm without letting it cook further. For a thinner sauce, stir in a little warm water.
To Assemble
Spread the mayonnaise filling over each crepe, leaving about 1½ inches (4 cm) from the edges so it doesn’t squeeze out when rolled. Lay smoked salmon over the filling and roll each crepe firmly like a jelly roll. Slice in half on the diagonal and arrange on a plate. Serve with the blanched asparagus and Sauce Hollandaise alongside.
Notes
Asparagus thickness: Thin spears need only 2 minutes; thicker ones up to 4. Don’t overcook — they should still have a little bite.
Batter consistency: The batter thickens as it rests. Always check consistency before cooking and thin with a splash of milk if needed. A too-thick batter won’t spread properly.
Make ahead: Crepes, filling, and blanched asparagus can all be prepared up to 3 days in advance. Make the Hollandaise just before serving.
Sour cream vs. yogurt: Sour cream gives a richer, slightly tangy filling; thick Greek yogurt is lighter and works just as well.
Hollandaise temperature: Keep it warm but do not let it simmer or it will scramble. A thermos or a bowl set over warm (not hot) water works well for holding.
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