Asparagus and Prosciutto Crepes

By Pam Anderson
Here’s a classy wrap for your next picnic. The simple spread on this crepe is the secret sauce served on sandwiches at the pub where my daughter, Maggy, worked when she lived in England. The grated onion, which subtly heightens the flavor, is key.
  • Course: Entrée


  • For the Super Simple Crepes
  • instant (Wondra) flour
  • large eggs
  • milk
  • regular or light mayonnaise
  • Salt
  • small red onion
  • thin asparagus spears
  • vegetable or canoila oil
  • very thinly sliced prosciutto
  • Water
  • whole grain mustard


  1. Mix onion, mayonnaise and mustard in a small bowl (Can be covered and refrigerated a couple of days in advance.)
  2. Bring asparagus, 1/3 cup of water, and a light sprinkling of salt to boil in a covered large skillet
  3. Working one at a time spread mayonnaise mixture over each crepe
  4. To make the Super Simple Crepes
  5. Measure milk and water in a 1-quart liquid measuring cup. Whisk in eggs, then flour, salt, and oil. (Can be covered and refrigerated several days.)
  6. Heat flat pan over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a 1/4 cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.