Golden Asparagus Crepes with Hollandaise Sauce

Here is my favorite asparagus crepes recipe, with tender savory crepes filled with roasted asparagus and ham, topped with a classic hollandaise sauce and crunchy panko breadcrumbs.

These crepes are perfect for a weekend brunch when you want something a little fancy but not too complicated. I love making them in the spring when asparagus is in season, and my family always gets excited when they see me pulling out the crepe pan.

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What Kind of Asparagus Should I Use?

For this recipe, you’ll want to look for medium-thickness asparagus spears that are firm and bright green with tightly closed tips. Super thin asparagus can get a bit too soft when cooked, while really thick spears might not fit as nicely inside your crepes. When you’re at the store, give the bunch a gentle squeeze near the bottom – if it feels woody or dried out, skip it and grab a fresher bunch. Before cooking, just snap off the tough bottom ends where they naturally break, usually about an inch or two from the bottom, and you’ll be left with the tender part that’s perfect for wrapping.

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Options for Substitutions

While some ingredients in this recipe are pretty essential, there’s still room for a few swaps:

• Asparagus: You can swap asparagus for other green vegetables like green beans or broccolini. Just blanch them until tender-crisp before wrapping in the crepes.
• Egg liqueur: If you don’t have egg liqueur, you can leave it out or replace it with a tablespoon of vanilla extract for a hint of sweetness in the crepe batter.
• Ham: Turkey slices, prosciutto, or smoked salmon work great here. For a vegetarian version, just skip the meat altogether and add some sautéed mushrooms instead.
• White wine and white wine vinegar: You can use all white wine vinegar (about 1/2 cup total) if you don’t have wine on hand. The hollandaise will still have that nice tangy flavor.
• Panko: Regular breadcrumbs work fine as a substitute. You can also toast some regular bread and pulse it in a food processor for a homemade version.
• Parmesan: Gruyere, pecorino romano, or any hard aged cheese you have will work nicely in the crepes.
• Butter for hollandaise: This is one ingredient you really shouldn’t substitute – butter is what makes hollandaise sauce rich and creamy. Using anything else will change the sauce completely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hollandaise sauce is adding the butter too quickly or letting the water boil too vigorously, which can cause the egg yolks to scramble – keep your heat low and add the butter gradually while whisking constantly to maintain a smooth, creamy texture.

Another common error is overcooking the asparagus, which turns them mushy and dull instead of tender-crisp, so aim for just 5-7 minutes in the pan and test them with a fork to make sure they still have a slight bite.

Don’t skip refrigerating the crepe batter for the full 30 minutes, as this resting time allows the flour to fully hydrate and results in crepes that are easier to flip and less likely to tear.

Finally, make sure your crepes are completely cooked through before filling them – if the batter looks wet or sticks to the pan, give it another 30 seconds to avoid a gummy texture.

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What to Serve With Asparagus Crepes?

These asparagus crepes with hollandaise are pretty filling on their own, but a light side salad with a simple vinaigrette helps balance out the richness of the sauce and ham. I like to serve them with roasted baby potatoes tossed in butter and herbs, which soak up any extra hollandaise that pools on the plate. A crisp white wine or mimosa makes this feel like a proper brunch spread, and if you’re feeding a crowd, some fresh fruit like berries or melon slices on the side keeps things fresh and bright.

Storage Instructions

Store: Keep your assembled crepes in an airtight container in the fridge for up to 2 days. The hollandaise sauce is best made fresh, but if you have leftovers, store it separately in a small container and use it within a day.

Make Ahead: You can definitely prep the crepes a day in advance and stack them with parchment paper in between. The asparagus filling can also be cooked ahead and stored in the fridge. Just assemble and warm everything up when you’re ready to serve, then make the hollandaise fresh right before eating.

Reheat: Warm the filled crepes in a covered baking dish at 300°F for about 10 minutes, or gently heat them in a skillet with a bit of butter. The hollandaise doesn’t reheat well, so it’s better to make a fresh batch or gently warm it in a double boiler while whisking constantly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 60-70 g
• Fat: 160-180 g
• Carbohydrates: 150-165 g

Ingredients

For the crepes:

• 1 1/4 cups flour (I always use King Arthur all-purpose flour for a consistent crumb)
• 2 eggs (room temperature, about 70°F for better emulsion)
• 2 tbsp butter
• 1/2 tsp salt
• 1 1/4 cups milk
• 2 tbsp parsley
• 2 tbsp parmesan
• black pepper
• 8 slices ham
• 15 oz asparagus (woody ends trimmed and discarded)
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt

For the topping:

• 1.5 oz panko
• 2 tbsp olive oil
• parsley

For the hollandaise sauce:

• 2 tbsp egg liqueur
• 1/4 cup white wine vinegar
• 1/2 cup white wine
• 1 bay leaf
• ethylamine 2 peppercorns
• 2 mustard seeds
• 1 tbsp sugar
• 4 egg yolks
• 1 cup butter (I like Kerrygold unsalted butter for this rich sauce)
• salt
• 1 tsp fresh chives, finely chopped

Step 1: Make the Crepe Batter and Let It Rest

• 1 1/4 cups flour
• 1/2 tsp salt
• black pepper
• 2 eggs
• 1 1/4 cups milk
• 2 tbsp butter
• 2 tbsp parsley
• 2 tbsp parmesan

Combine flour, salt, and black pepper in a large bowl.

In another bowl, whisk together room temperature eggs and milk until smooth.

Pour the wet mixture into the dry ingredients and whisk until just combined—the batter should be thin and lump-free, similar to the consistency of heavy cream.

Melt 2 tablespoons butter and stir it in along with the fresh parsley and Parmesan cheese.

I always use room temperature eggs because they emulsify better with the milk, creating a smoother batter.

Cover and refrigerate for at least 30 minutes; this resting period allows the gluten to relax and helps the crepes cook more evenly.

Step 2: Prepare the Asparagus and Toast the Panko

• 15 oz asparagus
• 2 tbsp olive oil
• 1 tbsp lemon juice
• salt
• black pepper
• 1.5 oz panko
• 2 tbsp olive oil

While the batter rests, trim the woody ends from the fresh asparagus and discard them.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add the asparagus spears in a single layer.

Cook for 5-7 minutes, stirring occasionally, until they’re tender-crisp and lightly caramelized.

Season with lemon juice, salt, and pepper, then set aside on a plate.

In a separate small skillet, toast the panko breadcrumbs in 2 tablespoons olive oil over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.

Transfer to a small bowl and set aside.

Step 3: Build the Hollandaise Base

• 1/4 cup white wine vinegar
• 1/2 cup white wine
• 1 bay leaf
• 2 peppercorns
• 2 mustard seeds
• 1 tbsp sugar
• salt

In a small saucepan, combine the white wine vinegar, white wine, bay leaf, peppercorns, mustard seeds, sugar, and a pinch of salt.

Bring to a simmer over medium heat and let it reduce until you have about 2-3 tablespoons of liquid left (this should take about 8-10 minutes).

Strain the reduction through a fine-mesh sieve into a heatproof bowl, discarding the solids.

Set this bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water—this creates your double boiler for cooking the egg yolks gently.

Step 4: Finish the Hollandaise Sauce

• 4 egg yolks
• 1 cup butter
• 2 tbsp egg liqueur
• 1 tsp fresh chives, finely chopped
• salt

Whisk the 4 egg yolks into the strained reduction in the double boiler, whisking constantly to prevent scrambling.

Continue whisking over the gentle heat for about 1-2 minutes until the mixture becomes pale and slightly thickened.

Remove from heat and slowly whisk in the 1 cup of softened butter, a small piece at a time, until fully incorporated and the sauce is thick and creamy.

I prefer Kerrygold unsalted butter for this sauce because its rich, golden color and superior flavor really shine through.

Stir in the egg liqueur and fresh chives, then season with salt to taste.

Keep the sauce warm (but not hot) until ready to serve.

Step 5: Cook the Crepes

• crepe batter from Step 1
• butter

Remove the batter from the refrigerator and stir gently to recombine if needed.

Heat a non-stick skillet or crepe pan over medium-high heat and add a small amount of butter to lightly coat the surface.

Pour about 1/4 cup of batter into the center and immediately tilt and rotate the pan to spread it thin and evenly.

Cook for about 1 minute until the bottom is light golden, then flip and cook the other side for about 30 seconds.

Transfer to a plate and repeat with the remaining batter, buttering the pan as needed between crepes.

You should have 8 crepes total.

Step 6: Assemble and Serve the Crepes

• cooked crepes from Step 5
• 8 slices ham
• cooked asparagus from Step 2
• hollandaise sauce from Step 4
• toasted panko from Step 2
• parsley

Lay a warm crepe on a plate and place a slice of ham in the center.

Add a few spears of the cooked asparagus from Step 2 on top of the ham, then roll the crepe into a cylinder or fold it in thirds.

Arrange 2 filled crepes per serving on a plate.

Spoon the warm hollandaise sauce from Step 4 generously over the top, then sprinkle with the toasted panko from Step 2 and finish with a pinch of fresh parsley.

Serve immediately while the crepes and sauce are still warm.

Golden Asparagus Crepes with Hollandaise Sauce

Delicious Golden Asparagus Crepes with Hollandaise Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4 servings

Calories 2400 kcal

Ingredients

  

For the crepes::

• 1 1/4 cups flour (I always use King Arthur all-purpose flour for a consistent crumb)
• 2 eggs (room temperature, about 70°F for better emulsion)
• 2 tbsp butter
• 1/2 tsp salt
• 1 1/4 cups milk
• 2 tbsp parsley
• 2 tbsp parmesan
• black pepper
• 8 slices ham
• 15 oz asparagus (woody ends trimmed and discarded)
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt

For the topping::

• 1.5 oz panko
• 2 tbsp olive oil
• parsley

For the hollandaise sauce::

• 2 tbsp egg liqueur
• 1/4 cup white wine vinegar
• 1/2 cup white wine
• 1 bay leaf
• ethylamine 2 peppercorns
• 2 mustard seeds
• 1 tbsp sugar
• 4 egg yolks
• 1 cup butter (I like Kerrygold unsalted butter for this rich sauce)
• salt
• 1 tsp fresh chives, finely chopped

Instructions

 

• Combine flour, salt, and black pepper in a large bowl. In another bowl, whisk together room temperature eggs and milk until smooth. Pour the wet mixture into the dry ingredients and whisk until just combined—the batter should be thin and lump-free, similar to the consistency of heavy cream. Melt 2 tablespoons butter and stir it in along with the fresh parsley and Parmesan cheese. I always use room temperature eggs because they emulsify better with the milk, creating a smoother batter. Cover and refrigerate for at least 30 minutes; this resting period allows the gluten to relax and helps the crepes cook more evenly.
• While the batter rests, trim the woody ends from the fresh asparagus and discard them. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add the asparagus spears in a single layer. Cook for 5-7 minutes, stirring occasionally, until they're tender-crisp and lightly caramelized. Season with lemon juice, salt, and pepper, then set aside on a plate. In a separate small skillet, toast the panko breadcrumbs in 2 tablespoons olive oil over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and set aside.
• In a small saucepan, combine the white wine vinegar, white wine, bay leaf, peppercorns, mustard seeds, sugar, and a pinch of salt. Bring to a simmer over medium heat and let it reduce until you have about 2-3 tablespoons of liquid left (this should take about 8-10 minutes). Strain the reduction through a fine-mesh sieve into a heatproof bowl, discarding the solids. Set this bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn't touch the water—this creates your double boiler for cooking the egg yolks gently.
• Whisk the 4 egg yolks into the strained reduction in the double boiler, whisking constantly to prevent scrambling. Continue whisking over the gentle heat for about 1-2 minutes until the mixture becomes pale and slightly thickened. Remove from heat and slowly whisk in the 1 cup of softened butter, a small piece at a time, until fully incorporated and the sauce is thick and creamy. I prefer Kerrygold unsalted butter for this sauce because its rich, golden color and superior flavor really shine through. Stir in the egg liqueur and fresh chives, then season with salt to taste. Keep the sauce warm (but not hot) until ready to serve.
• Remove the batter from the refrigerator and stir gently to recombine if needed. Heat a non-stick skillet or crepe pan over medium-high heat and add a small amount of butter to lightly coat the surface. Pour about 1/4 cup of batter into the center and immediately tilt and rotate the pan to spread it thin and evenly. Cook for about 1 minute until the bottom is light golden, then flip and cook the other side for about 30 seconds. Transfer to a plate and repeat with the remaining batter, buttering the pan as needed between crepes. You should have 8 crepes total.
• Lay a warm crepe on a plate and place a slice of ham in the center. Add a few spears of the cooked asparagus from Step 2 on top of the ham, then roll the crepe into a cylinder or fold it in thirds. Arrange 2 filled crepes per serving on a plate. Spoon the warm hollandaise sauce from Step 4 generously over the top, then sprinkle with the toasted panko from Step 2 and finish with a pinch of fresh parsley. Serve immediately while the crepes and sauce are still warm.