Eat Asparagus

Asparagus crespelle

This creamy Italian recipe is basically posh pancakes with asparagus and cheese.


  • Calories 443kcals
  • Fat 29.9g (12g saturated)
  • Protein 20.1g
  • Carbohydrates 24.6g (8.3g sugars)
  • Salt 1.4g


  • 90g plain flour, sieved
  • 250ml milk
  • 2 eggs
  • 3 tbsp olive oil, plus extra for frying
  • 650g asparagus, woody ends trimmed
  • 15g freshly grated vegetarian Parmesan, plus extra
  • 500ml home-made white sauce, hot
  • Freshly grated nutmeg, to taste
  • 125g Fontina cheese, plus extra


Put the flour, milk and eggs in a food processor and whizz until smooth. Season. Heat an oiled 23cm frying pan over a medium heat. Add 2 tablespoons of batter, swirling to cover the pan base. Cook for 1-2 minutes, flip over and cook for a further minute. Slide onto a plate and repeat to make 12 crespelles. Layer the crespelles between sheets of baking paper to prevent sticking.

Meanwhile, preheat the oven to 240°C/fan220°C/gas 9. Put the asparagus in a roasting tin, toss with the oil and roast for 7 minutes or until tender. Set aside.

Reduce the oven temperature to 220°C/fan200°C/gas 7. Stir the Parmesan into the white sauce and season with some nutmeg. Spread a little onto a crespelle, top with some asparagus and Fontina. Roll up and put into a 2-litre ovenproof dish. Repeat with remaining ingredients.

Drizzle with the remaining sauce, sprinkle with the extra cheeses and some nutmeg. Bake for 12-15 minutes or until golden. Serve immediately.