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Fine crepes with asparagus and smoked salmon, white wine sauce

Author: Les Cultures de chez nous
Preparation 35
Baking 24
Portions 12
Freezing No


  • Crepes batter
  • 310 ml (1 1/4 cup) of milk
  • 3 eggs
  • 310 ml (1 143 cup) of flour
  • 2 ml (1/2 teaspoon) of salt
  • 37 ml (2 1/2 tablespoons) of melted butter
  • 30 ml (2 tablespoons) of finely grated lemon zest
  • White wine sauce
  • 60 ml (1/4 cup) of butter
  • 60 ml (1/4 cup) of flour
  • 80 ml (1/3 cup) of white wine
  • 330 (1 1/3 cup) of milk
  • 80 ml (1/3 cup) of cooking cream
  • 80 ml (1/3 cup) of grated Gruyère cheese
  • 10 ml (2 teaspoons) of lemon juice
  • 1 pinch of finely grated nutmeg
  • 36 fine asparagus
  • 500 gr (1 pound) of sliced smoked salmon
  • Salt and pepper
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  • Crepes batter preparation
  • In the mixer, add milk, eggs, flour, salt and butter until the mixture is homogenized and smooth. Pour batter in a large bowl. Add lemon zest then mix. Cover with a plastic wrap. Refrigerate for about an hour.
  • *You can prepare crepes batter beforehand and cover. Can be kept till the next day in the refrigerator.
  • Heat a pan of 15 cm (6 inch) of diameter at medium high heat, then brush lightly with oil. With a ladle, pour about 30 ml (2 tablespoons) of batter in a pan. Cook for about 30 seconds until bubbles take forms on top of the crepe surface. With a spatula, turn crepe over and cook for 30 seconds or until the crepe is well cooked. Remove crepe from the pan and set aside at warm. Cook remainings of crepes batter the same way.
  • *You can prepare crepes beforehand and stack it in a plate and separate each crepes with a parchment paper. Can be kept at least 2 days in the refrigerator.
  • White wine sauce preparation :
  • In a medium casserole, melt butter at medium heat. Add flour and mix. Cook, while stirring, for 1 minute. Add white wine and mix well with a whisk. Add milk and cream. Whisk non-stop and cotinue cooking for about 5 minutes or until the sauce thicker.
  • Remove casserole from heat. Add Gruyere cheese, lemon juice and nutmeg. Salt and pepper (do not salt too much, since salmon already contains lots of salt). Stir with a wooden spoon until cheese melt and the sauce homogenize. Set aside at warm.
  • *You can prepare the sauce beforehand, cool down and cover. Can be kept till the next day in the refrigerator. Warm up carefully with a bain-maire before making the crepes.
  • Cut the hard part of asparagus for about 5 cm (2 inches) from the base (curve lightly the stem and it will break right away where its harder), peel with a peeler starting from the top to the base. Wash asparagus and drain with a paper towel.
  • Set asparagus in a steamer set in a casserole with boiling salted water (asparagus shouldn't be in touch with ater). Cover and cook for 3 or 4 minutes or until asparagus tenders, but still crispy. Rince under cold water. Drain and set aside.
  • *You can prepare asparagus beforehand, let it cool down and set in a sealed container. Can be kept till the next day in the refrigerator.
  • Making of crepes
  • Lay half of the warm sauce set in an oven safe plate of 23 cm x 33 cm (9 inches x 13 inches), butter. On the paler side of the crepe, lay about 2 slices of smoked salmon by letting them slightly exceed from the crepe. Add three asparagus and roll tightly. Do the same with all remaining crepes, smoked slamon and asparagus. Lay side by side in a plate. Spread rest of sauce at the center of crepes. Set under the grill for 1 to 2 minutes, or until the sauce is lightly gratin. Serve right away.

Chef's notes