Easy Italian food



Brought to you by La cucina di Lele


Asparagus crepes

serve time easy
4 1 h Easy


  • For the crepes:
  • 95 gr. all purpose flour
  • 35 Cl. Milk
  • 2 Eggs
  • 20 gr. Butter (melted)
  • 1 pinch of salt (if don't use the salted butter)
  • (Makes about 10/12 crepes).
  • For the Besciamella sauce:
  • 1 Lt. of Milk.
  • 60 gr. of Butter.
  • 60 gr. of Flour.
  • Nutmeg (grated)
  • Salt
  • For the asparagus:
  • 600 gr. asparagus.
  • Butter
  • Salt and pepper.
  • Parmesan cheese.


  • For the crepes here.
  • For the besciamella sauce here.
  • Clean the asparagus and cut the last part of the stem (the hard part).
  • Boil them for 15 minutes in salty water.
  • When cooked drain them and put them straight into some iced water to cool down.(the iced water will preserve the brilliant green of the vegetables).
  • When the asparagus are cold, chop them in small pieces and gently saute in a pan with som butter.
  • For the praparation:
  • Spread a spoon of the besciamella sauce on the crepe, put some asparagus and close rolling it (close careffully the sides).
  • Keep praparing the rolls and when all the crepes are done, place them in baking pan,cover with the rest of the besciamella sauce, sprinkle abundant parmesan cheese and bake it under the grill for a few minutes.



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