The crepes with asparagus and salmon. The Recipe That Will Win Your Palate
The crepes with asparagus and salmon are a delight that combines delicate and sophisticated flavors, perfect for a special dinner or a gourmet lunch. Discover how to prepare this irresistible dish, ideal for impressing your guests and making every occasion unforgettable.
We really liked the result and decided to present it on the blog, I hope you like it too. It’s a dish rich in flavors, light, and quite pleasant, you will be conquered by it, suitable for a Sunday lunch and special occasions.
For a flawless presentation, decorate the crepes with a bit of chopped chives. Serve the crepes with asparagus and salmon piping hot, maybe accompanied by a glass of fresh white wine, for a complete and refined culinary experience.
By following this recipe, your crepes with asparagus and salmon will be a guaranteed success, capable of conquering even the most demanding palates with their unique and delicate taste. Try them now and enjoy this exquisite dish!
Below are other recipes with asparagus:
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 6/8 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 610.79 (Kcal)
- Carbohydrates 38.09 (g) of which sugars 8.63 (g)
- Proteins 42.69 (g)
- Fat 32.92 (g) of which saturated 19.13 (g)of which unsaturated 12.16 (g)
- Fibers 1.85 (g)
- Sodium 1,629.25 (mg)
Indicative values for a portion of 232 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for crepes with asparagus and salmon
- 2 cups All-purpose flour
- 2 cups Milk
- 4 Eggs
- 1 pinch Salt
- 1 lb Ricotta
- 7 oz Cream cheese
- 5 oz Parmigiano Reggiano DOP (grated)
- 10 oz Asparagus
- 12 oz Smoked salmon
- 1 pinch Salt
- 2 cups Milk
- 3 tbsp Butter
- 1/3 cup All-purpose flour
- 2 g Salt
- to taste Nutmeg
Tools for crepes with asparagus and salmon
- Bowl
- Crepe Pan BALLARINI Set with Crepe Pan and Wooden Spatulas, Nonstick Coating, Aluminum, 10 inches, Cookin' Italy
- Baking dish Guardini Ceramica C0TC7A Medium Rectangular Baking Dish 12×7 inches, Ceramic, White
Let’s start by preparing the asparagus, wash them thoroughly under running water and dry them with a cloth, remove the end part of the asparagus with a knife, cut them about halfway, and proceed with cooking. First, cook the stalk and five minutes before the end add the tip, the total cooking time is about 15 minutes. Let cool. Once ready, take the stalks and blend them with a tablespoon of cream cheese until you get a cream.
In a bowl, mix ricotta and cream cheese, add the asparagus cream, the salmon cut into strips, and the parmesan, salt, and pepper to taste, mix everything and let it rest in the fridge, covered with plastic wrap, for about an hour. In the meantime, prepare the crepes
In a bowl put flour, eggs, milk, and salt, mix everything with a whisk until you get a smooth and homogeneous batter. Take a nonstick pan about 8 inches, once hot pour a small ladle of batter in the center of the pan, and spread the batter outwards with the ladle. Cook the crepe over medium heat until the surface is dry and the edges start to detach from the pan, never flip the crepe. Using a spatula, transfer it onto a plate. Proceed in the same manner until the batter is exhausted, the crepes should be stacked on top of each other.
Here you find the recipe for béchamel
Take a baking dish and cover the bottom with béchamel, and sprinkle with breadcrumbs. Fill one crepe at a time, placing a bit of the ricotta, asparagus, and salmon mixture in the center, fold it over itself, like a fan, continue until the crepes are finished, and place them in the baking dish. Once filled, cover the crepes with the remaining béchamel and a bit of grated parmesan. Bake everything in a hot oven at 355°F for about 20 minutes, until browned.
