I’m so happy to share this Potato Crepes with Asparagus and Ham recipe because it turns simple ingredients into something really special. These thin, soft crepes are filled with warm ham and tender asparagus, then finished with a creamy sauce. Each bite feels light but still rich and comforting. It is perfect for a nice breakfast, brunch, or even a light dinner.
Level: Moderate
Total Time: about 40 minutes
Prep Time: about 15 minutes
Cook Time: about 25 minutes
Yield: about 12 crepes
Course: Breakfast
Cuisine: American inspired
I still remember the first time I made crepes at home, it felt a little tricky but also very fun. Once I got the hang of it, I realized how simple they really are.
What makes this recipe special is the soft crepes made with mashed potatoes mixed right into the batter. They cook up thin and tender, and they hold a savory filling perfectly. The ham adds a salty bite, while the asparagus brings a fresh and slightly crisp texture.
This dish is great when you want something a bit different from your usual meals. It works well for weekend brunch, a light lunch, or even when you have guests and want to serve something that looks impressive but is still easy to make.
How to Make Potato Crepes with Asparagus and Ham
This recipe brings together soft potato crepes with a savory and creamy filling. Here’s how it all comes together:
• A simple crepe batter made with eggs, milk, flour, and seasoning
• Smooth mashed potatoes mixed into the batter for extra flavor
• Thin crepes cooked in a hot pan until lightly golden
• Warm slices of ham for a savory filling
• Tender steamed asparagus for freshness
• A creamy cheese or hollandaise sauce on top
It may look fancy, but it is actually very simple once you get started.
Ingredients
• 3 large eggs, beaten
• 1 1/4 cups half and half
• 6 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon Italian seasoning
• 2 pinches cayenne pepper
• 1 tablespoon shallot, minced
• 1 package mashed potatoes, prepared (about 4 oz package)
• 3 tablespoons olive oil or clarified butter
• 1 package thin sliced ham, warmed
• 1 bunch asparagus, trimmed and steamed until tender
• Prepared cheese sauce or hollandaise sauce
Directions
- Preheat the Oven:
- Set your oven to about 200°F.
- This will help keep the crepes warm while you cook the rest.
- Mix the Batter Base:
- In a medium bowl, combine the eggs, half and half, flour, salt, pepper, Italian seasoning, cayenne, and minced shallot.
- Mix until everything is smooth.
- Add the Potatoes:
- Gently fold in the prepared mashed potatoes.
- Mix until the batter is smooth and slightly thick.
- Heat the Pan:
- Place a nonstick skillet over medium to medium high heat.
- Add a small amount of oil or butter to coat the pan.
- Cook the Crepes:
- Pour a small ladle of batter into the center of the pan.
- Tilt the pan to spread it into a thin layer.
- Cook until bubbles form and the top looks dry, about 1 to 2 minutes.
- Flip and cook the other side briefly.
- Keep Crepes Warm:
- Stack the cooked crepes with parchment or wax paper in between.
- Place them in the warm oven.
- Fill the Crepes:
- Place two slices of ham on each crepe.
- Add 2 to 3 pieces of asparagus.
- Fold and Serve:
- Fold the crepes over the filling.
- Serve warm with cheese sauce or hollandaise on top.
Process Details
• Making the Batter: Mixing the wet and dry ingredients first helps create a smooth base before adding the potatoes.
• Adding Mashed Potatoes: This gives the crepes a soft texture and a rich, savory taste.
• Cooking Thin Crepes: Spreading the batter thinly helps them cook quickly and stay flexible.
• Flipping at the Right Time: Wait until bubbles form and the top looks dry so the crepe does not tear.
• Layering the Filling: Ham and asparagus balance each other with salty and fresh flavors.
Tips for Success
• Use a nonstick pan so the crepes do not stick or tear.
• Keep the batter thin enough to spread easily, you can add a small splash of milk if needed.
• Do not rush flipping, let the crepe cook fully on one side first.
• Warm the ham before adding it so the filling stays hot.
• Cut asparagus into smaller pieces if they are long, this makes folding easier.
• Add more oil or butter to the pan as needed between crepes.
Serving Ideas
• Brunch Plate: Serve with fresh fruit and a light salad on the side.
• Creamy Finish: Add extra cheese sauce or hollandaise on top for a richer taste.
• Light Lunch: Pair with a simple green salad.
• Family Style: Place all crepes on a platter and let everyone add their own toppings.
Storage & Freezing
• Refrigerator: Store leftover crepes in an airtight container for up to about 2 to 3 days.
• Reheating: Warm in a pan over low heat or in the microwave until heated through.
• Freezing: You can freeze plain crepes with parchment between them for up to about 2 months.
• Filling Note: Filled crepes may become soft after freezing, so it is best to freeze them without filling.
Nutrition Info (Approximate per Serving)
• Calories: ~180
• Protein: ~8g
• Carbohydrates: ~12g
• Fat: ~10g
• Fiber: ~1g
• Sodium: ~350mg
• Sugar: ~2g
These Potato Crepes with Asparagus and Ham are a wonderful mix of soft, savory, and creamy textures. They feel special enough for guests but are simple enough to make at home once you try them.
I hope you give this recipe a try and enjoy the process as much as the final dish. It is a fun way to turn everyday ingredients into something warm and memorable.
