I didn’t discover crepes until I was in my twenties, and when I did, I thought they were only for dessert. You know, filled with Nutella or strawberries and whipped cream. It took a brunch at a little cafe in Portland to show me that crepes could be savory too—and honestly, they might be even better that way.
These ham and asparagus crepes are what I make when I want something that feels fancy but really isn’t hard at all. The secret is using store-bought bearnaise mix instead of making it from scratch. Sure, some people might turn up their noses at that, but those packets work great, and I’d rather spend my time with my family than standing over a double boiler whisking egg yolks.
Why You’ll Love These Ham and Asparagus Crepes
- Restaurant-quality at home – These crepes look and taste like something you’d order at a fancy brunch spot, but you can make them right in your own kitchen.
- Ready in under an hour – From start to finish, you’ll have this impressive dish on the table in less than an hour, making it perfect for weekend brunch or a special weeknight dinner.
- Simple ingredients – With just a handful of everyday ingredients like ham, cheese, and asparagus, you probably already have most of what you need.
- Impressive presentation – The rolled crepes filled with ham, cheese, and asparagus, then topped with creamy bearnaise sauce, look beautiful on the plate and are sure to impress your family or guests.
What Kind of Ham Should I Use?
For this recipe, deli-sliced ham works perfectly and is probably the easiest option to find at your local grocery store. You can go with honey ham for a slightly sweet flavor, or stick with classic deli ham if you prefer a more savory crepe. The key is to look for slices that are thin enough to roll easily but thick enough to hold their shape – usually around 1/8 inch thick is ideal. If you’re feeling fancy, you could even use leftover holiday ham sliced thin, which adds a nice homemade touch to the dish.
Options for Substitutions
This crepe recipe is easy to customize based on what you have in your kitchen:
- Ham: Turkey, chicken, or prosciutto work great here. For a vegetarian option, skip the meat entirely and add sautéed mushrooms or roasted red peppers instead.
- Swiss cheese: Gruyere is a natural swap that adds a similar nutty flavor. Provolone, mozzarella, or even cheddar will melt nicely too, though they’ll give you a different taste profile.
- Asparagus: Green beans or broccolini make good substitutes if asparagus isn’t in season. Just blanch them first to keep them tender. You can also use frozen asparagus – just thaw and pat dry before using.
- Bearnaise mix: If you can’t find bearnaise mix, hollandaise sauce works well, or you can make a simple white sauce with butter, flour, and milk, then add a splash of lemon juice and some fresh tarragon.
- Sour cream: Greek yogurt or crème fraîche can replace sour cream in the sauce. They’ll give you a similar tangy richness.
- Crepes: While homemade crepes are ideal for this recipe, store-bought crepes work perfectly fine and save you time. Just make sure they’re the savory kind, not the sweet dessert crepes.
Watch Out for These Mistakes While Cooking
The biggest mistake with this dish is overcooking the asparagus in the microwave, which can turn them mushy and limp – aim for crisp-tender spears that still have a bit of snap, since they’ll continue cooking in the oven.
Another common error is rolling the crepes too tightly, which can cause them to split or make the filling squeeze out during baking, so leave a little room for the ingredients to expand.
Don’t skip greasing your baking dish well, as the cheese can stick badly and make serving a nightmare – a light coating of butter or cooking spray on the bottom and sides will save you from scraping later.
Finally, watch your bearnaise sauce closely in the microwave and stir it thoroughly each minute, because it can separate or develop lumps if heated unevenly, and if it gets too thick, just whisk in a splash more water until it reaches a pourable consistency.
What to Serve With Ham and Asparagus Crepes?
These crepes are pretty filling on their own, so I like to keep the sides simple and fresh. A light mixed greens salad with a lemony vinaigrette is perfect for balancing out the richness of the bearnaise and cheese. If you’re serving these for brunch, fresh fruit like sliced strawberries or melon makes a nice addition to the plate. For a heartier meal, roasted potatoes or a simple potato hash work great alongside the crepes without competing with all those good flavors.
Storage Instructions
Store: Keep your leftover crepes in an airtight container in the fridge for up to 3 days. The bearnaise sauce should be stored separately in its own container, as it can make the crepes a bit soggy if left together too long.
Freeze: You can freeze the filled crepes before adding the sauce for up to 1 month. Wrap each one individually in plastic wrap, then place them all in a freezer bag. Just thaw them in the fridge overnight before reheating.
Reheat: Warm the crepes in a 350°F oven for about 10-15 minutes until heated through. If you’re reheating from frozen, add an extra 5-10 minutes. Make fresh bearnaise sauce or gently reheat the leftover sauce in a small pan over low heat, stirring constantly to prevent it from separating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
| Servings | 10 crepes |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-2000
- Protein: 90-110 g
- Fat: 105-125 g
- Carbohydrates: 90-120 g
Ingredients
For the crepes:
- 1 recipe crepes (about 8-10 inches in diameter)
- 10 slices ham (I use Boar’s Head Tavern Ham)
- 10 slices swiss cheese (thinly sliced for better melting)
- 28 spears asparagus (tough ends trimmed off)
- 1 tbsp olive oil
For the sauce:
- 1 pkg bearnaise mix (I like Knorr for the best consistency)
- 1 cup sour cream
- 3 tablespoons water
Step 1: Prepare the Crepes and Preheat the Oven
- 1 recipe crepes
While you prepare your other components, preheat your oven to 350°F and lightly grease a 9×13 inch baking dish (or similar size that fits your crepes snugly).
If you’re making crepes from scratch, prepare them according to your recipe and set aside.
Have all your crepes ready and at room temperature before assembly—this makes them easier to work with and less likely to tear.
Step 2: Blanch and Prepare the Asparagus
- 28 spears asparagus
- 1 tbsp olive oil
Trim the tough woody ends off the asparagus spears (usually about 1-2 inches from the bottom).
Microwave the asparagus with 1 tablespoon of water for 3 minutes until they’re tender-crisp but still have a slight bite to them.
This partial cooking ensures they’ll be perfectly tender after baking and won’t release excess moisture into your sauce.
Drain and set aside.
Step 3: Assemble the Filled Crepes
- 10 slices ham
- 10 slices swiss cheese
- asparagus spears from Step 2
Lay out each crepe and layer one slice of ham, then one slice of swiss cheese, then 3 blanched asparagus spears along one edge.
Roll the crepe tightly around the filling and place seam-side down in your prepared baking dish.
I like to arrange them snugly so they support each other while baking and the cheese gets nice and melty.
Repeat with remaining crepes until the dish is full.
Step 4: Bake the Filled Crepes
Place the baking dish in your preheated 350°F oven and bake for 30 minutes.
The crepes should be heated through and the cheese will begin to melt into the ham.
While they bake, you’ll prepare the sauce.
Step 5: Make the Bearnaise Sauce
- 1 pkg bearnaise mix
- 1 cup sour cream
- 3 tablespoons water
While the crepes are baking, combine the bearnaise mix, sour cream, and 3 tablespoons of water in a microwave-safe bowl, stirring well to create a smooth mixture with no lumps.
Microwave on high for 3-4 minutes, stirring every minute to ensure even heating and a silky consistency.
The sauce will thicken as it heats.
I prefer using Knorr bearnaise mix because it creates a more stable, creamy sauce that doesn’t break.
Step 6: Finish and Serve
- bearnaise sauce from Step 5
Remove the crepes from the oven and pour the warm bearnaise sauce generously over the top, allowing it to cascade between the rolls and soak in.
Serve immediately while everything is hot and the cheese is at its creamiest.
The asparagus and ham will have absorbed the flavors while baking, and the sauce will tie everything together beautifully.
Irresistible Ham and Asparagus Crepes
Ingredients
For the crepes
- 1 recipe crepes (about 8-10 inches in diameter)
- 10 slices ham (I use Boar's Head Tavern Ham)
- 10 slices swiss cheese (thinly sliced for better melting)
- 28 spears asparagus (tough ends trimmed off)
- 1 tbsp olive oil
For the sauce
- 1 pkg bearnaise mix (I like Knorr for the best consistency)
- 1 cup sour cream
- 3 tablespoons water
Instructions
- While you prepare your other components, preheat your oven to 350°F and lightly grease a 9x13 inch baking dish (or similar size that fits your crepes snugly). If you're making crepes from scratch, prepare them according to your recipe and set aside. Have all your crepes ready and at room temperature before assembly—this makes them easier to work with and less likely to tear.
- Trim the tough woody ends off the asparagus spears (usually about 1-2 inches from the bottom). Microwave the asparagus with 1 tablespoon of water for 3 minutes until they're tender-crisp but still have a slight bite to them. This partial cooking ensures they'll be perfectly tender after baking and won't release excess moisture into your sauce. Drain and set aside.
- Lay out each crepe and layer one slice of ham, then one slice of swiss cheese, then 3 blanched asparagus spears along one edge. Roll the crepe tightly around the filling and place seam-side down in your prepared baking dish. I like to arrange them snugly so they support each other while baking and the cheese gets nice and melty. Repeat with remaining crepes until the dish is full.
- Place the baking dish in your preheated 350°F oven and bake for 30 minutes. The crepes should be heated through and the cheese will begin to melt into the ham. While they bake, you'll prepare the sauce.
- While the crepes are baking, combine the bearnaise mix, sour cream, and 3 tablespoons of water in a microwave-safe bowl, stirring well to create a smooth mixture with no lumps. Microwave on high for 3-4 minutes, stirring every minute to ensure even heating and a silky consistency. The sauce will thicken as it heats. I prefer using Knorr bearnaise mix because it creates a more stable, creamy sauce that doesn't break.
- Remove the crepes from the oven and pour the warm bearnaise sauce generously over the top, allowing it to cascade between the rolls and soak in. Serve immediately while everything is hot and the cheese is at its creamiest. The asparagus and ham will have absorbed the flavors while baking, and the sauce will tie everything together beautifully.
