The crepes with asparagus and salmon. The Recipe That Will Win Over Your Palate
The crepes with asparagus and salmon are a delight that combines delicate and refined flavors, perfect for a special dinner or a gourmet lunch. Discover how to prepare this irresistible dish, ideal for surprising your guests and making every occasion unforgettable.
We really liked the result and decided to present it on the blog; I hope you will enjoy it too. It is a dish rich in flavors, light, and decidedly pleasant — you will be won over. Suitable for Sunday lunch and special occasions.
For an impeccable presentation, garnish the crepes with a little chopped chives. Serve the crepes with asparagus and salmon piping hot, perhaps accompanied by a glass of chilled 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 winning over even the most demanding palates with their unique and delicate taste. Try them now and enjoy this delectable dish!
Below are other recipes with asparagus:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking time: 20 Minutes
- Portions: 6/8 servings
- 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 (00 flour)
- 2 cups Milk
- 4 Eggs
- 1 pinch Salt
- 2 cups Ricotta
- 7 oz Fresh cheese (soft cheese)
- 1 1/2 cups Parmigiano Reggiano PDO (grated)
- 11 oz Asparagus
- 12 oz Smoked salmon
- 1 pinch Salt
- 2 cups Milk
- 3 tbsp Butter
- 1/3 cup All-purpose flour (00 flour)
- 1/3 tsp Salt
- to taste Nutmeg
Tools for crepes with asparagus and salmon
- Bowl
- Crepe pan BALLARINI Set with Crepe Pan and Wooden Spatulas, Non-stick Coating, Aluminum, 10 in, Cookin' Italy
- Baking dish Guardini Ceramic C0TC7A Medium Rectangular Baking Dish 12×7 in, ceramic, Color white
Start by preparing the asparagus: wash them thoroughly under running water and dry with a cloth, remove the woody end with a knife, cut them about halfway and proceed to cooking. First cook the stems and add the tips five minutes before the end; the total cooking time is about 15 minutes. Let cool. Once ready, take the stems and blend them with a tablespoon of fresh cheese until you obtain a cream.
In a bowl mix the ricotta and fresh cheese, add the asparagus cream, the salmon cut into strips, and the grated Parmesan, salt and pepper to taste; combine everything and let rest in the fridge, covered with plastic wrap, for about one hour. In the meantime prepare the crepes.
In a bowl put the flour, eggs, milk, and salt; whisk everything with a whisk until you obtain a smooth, homogeneous batter. Take a nonstick pan of about 8 inches; once hot pour a small ladle of batter into the center of the pan and spread the batter outward with the ladle. Cook the crepe over medium heat until the surface is dry and the edges begin to lift from the pan; never flip the crepe. Using a spatula, transfer it to a plate. Proceed in the same way until the batter is used up; stack the crepes one on top of another.
Here you can find the béchamel recipe
Take a baking dish and cover the bottom with béchamel, then sprinkle with breadcrumbs. Fill one crepe at a time by placing a little of the ricotta, asparagus and salmon mixture in the center; fold it over itself to form a fan, and continue until all crepes are filled, arranging them in the dish as you go. Once filled, cover the crepes with the remaining béchamel and a little grated Parmesan. Bake everything in a preheated oven at 356°F for about 20 minutes, until golden.
