Prosciutto, Asparagus, and Mascarpone Crepes

Crepes are light and delicate, and the filling should be too. That doesn’t mean you can’t use bold flavors—just keep the amount of the ingredients to a minimum. The batter is easy to make, and turning it into crepes is simple too. A scant brush of oil and a few tilts of the skillet are all it takes to make thin, airy pancakes ready to fill or ready to freeze.

You can be creative with crepe filling but remember that you need very small portions for each one. In this recipe, thinly sliced prosciutto, asparagus tips sliced in half lengthwise (to make them even thinner), and creamy mascarpone cheese work together to bring salty, savory, and sweet flavor without any one overpowering the other. 

Remember: Crepes are not burritos. Small, thin pieces are key to filling the delicate pancake without breaking it.

Prosciutto, Mascarpone, and  Asparagus for the Filling

Once the crepes are baked, slice each one in half for a delicious rich, appetizer serving.

Tips on cooking crepes:

• Use only an 8- or 9-inch nonstick skillet.
• Use only 1/4 cup of batter for each crepe. (That’s the reason for the small skillet—a larger one would spread the batter too thin.)
• Pour the batter into the center of the skillet and immediately start tilting the pan in a circular motion to cover the bottom with batter.
• Gently run a plastic spatula along the edges of the crepe to loosen the sides. Let the bottom of the crepe continue to set (1-2 minutes total), then slide the spatula beneath it. Loosen it from the skillet and flip it over.
• Cook the second side 30-45 seconds. Remove to a clean kitchen towel and let cool.

Keep in mind that the skillet will get hotter and hotter with every crepe, so you’ll need to adjust the heat as you go along.

Makes 5-6 crepes (10-12 appetizer servings)

Ingredients

For the Batter

• 1 cup all-purpose flour
• 2 tsp white sugar
• 1/4 tsp sea salt
• 2 large eggs
• 1 cup fat-free or 1% milk
• 1/2 cup water
• 1 tbsp melted, unsalted butter
• olive oil, for brushing

For the Crepes

• 2 1/2 oz mascarpone (1 1/2 half to 2 tbsp per crepe)
• 5-6 thin slices of prosciutto
• 15-16 asparagus tips, about 5 inches long, each sliced in half crosswise, then each piece sliced in half lengthwise

Sliced Asparagus

Preparation

For the Batter

1. Whisk the flour, sugar, and salt in a medium bowl.
2. Whisk the eggs, milk, water, and butter in a medium bowl.
3. Gradually whisk the egg mixture into the flour mixture until smooth and thin. Cover with plastic wrap and chill 1 hour.

Crepes Batter

1. Heat an 8- or 9-inch nonstick skillet over medium heat and brush very lightly with olive oil.

Skillet Brushed with Oil

1. Pour 1/4 cup batter into the center of the skillet and tilt in a circular motion to cover the bottom of the skillet with a thin film.
2. Cook 1-2 minutes, until the bottom is set, then gently flip the crepe over. (It’s ready to turn when it loosens easily from the pan.)

Tilt the Skillet to Spread the Batter

Crepe after Turning

1. Cook 30-45 seconds longer, remove to a clean kitchen towel, and let cool. Brush the skillet with more olive oil and repeat with the remaining batter.
2. Stack the crepes between layers of wax paper until ready to use. (If you need to refrigerate overnight or freeze for a longer period, place the wax-paper-layered crepes in a freezer bag and seal tightly.)

Crepes Cooling

Crepes Layered on Wax Paper

For the Crepes

1. Preheat the oven to 350° F.
2. Lay 1 crepe on a work surface and spread half of it with 1/2 to 2 tablespoons of mascarpone cheese. Lay 1 slice of prosciutto over the cheese, and top the prosciutto with 5-6 pieces of sliced asparagus.

Mascarpone Layer 

Mascarpone and Prosciutto Layer

Crepes Ready to Bake

1. Fold the other half of the crepe over the filling and place on a large baking sheet lined with parchment paper. Repeat with the remaining crepes.

Filled Crepe

1. Bake until the asparagus is crisp-tender and the edges of the crepes begin to brown, 3-4 minutes. Remove to a cutting board and slice each crepe in half crosswise. Place on a platter and serve hot or at room temperature.

Crepes Ready to Bake

Baked Prosciutto, Asparagus, and Mascarpone Crepes