Savory Crepe Rollups

Name: Savory Crepe Rollups
Ingredients: 2 Simple Crepes; 3 tablespoons cream cheese, room temperature; 1/2 teaspoon grated lemon zest, plus 1 teaspoon juice; Kosher salt and freshly ground pepper; 4 asparagus spears, trimmed and blanched; 4 thin slices prosciutto (2 ounces); 1 tablespoon chopped scallion (from one scallion), green parts only; 4 thin slices smoked salmon (2 to 3 ounces)

0www.marthastewart.com

Your recipes

Servings: 2

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

2 Simple Crepes3 tablespoons cream cheese, room temperature1/2 teaspoon grated lemon zest, plus 1 teaspoon juiceKosher salt and freshly ground pepper4 asparagus spears, trimmed and blanched4 thin slices prosciutto (2 ounces)1 tablespoon chopped scallion (from one scallion), green parts only4 thin slices smoked salmon (2 to 3 ounces)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Lay crepe flat on a clean work surface. In a bowl, stir together cream cheese, lemon zest, and juice; season with salt and pepper. Spread evenly to edges of crepe. Cut crepe in half.

Step 2

Blanch asparagus in generously salted boiling water until crisp tender, 2 to 3 minutes. Transfer to an ice water bath until cold; drain and pat dry. Top each crepe half with 2 slices prosciutto and 2 blanched asparagus spears, laying them parallel to long, cut side of crepe, leaving a 1/2-inch border at cut edges.

Step 3

Starting at rounded ends, tightly roll each half to enclose filling, gently pressing long, cut end to adhere. To serve, trim ends and cut crosswise into approximate 1-inch pieces of "sushi."

Step 4

For salmon variation, sprinkle chopped scallions over cream cheese, replace prosciutto with smoked salmon, and omit asparagus.