Cooking with Klaus – Asparagus wrapped in Kraeuterflaedle (herb pancakes and ham)

Ingredients (for 4 people)

2.5 pounds asparagus
1.5 pounds potatoes
8 6-inch slices boiled ham
2 cups flour
½ cup chopped fresh parsley
Salt, ground white pepper and nutmeg to
½ teaspoon lime juice
½ teaspoon sugar
2 eggs
1 ½ cup water
3 tablespoons butter
2 tablespoons margarine
Peel the asparagus. Prepare the boiling water by adding 1 ½ teaspoons salt, ¼ teaspoon nutmeg, ½ teaspoon ground white pepper, ½ teaspoons sugar, 1 tablespoon butter and lime juice to 3 quarts of water.

Boil the water with the asparagus peels and the parts of the asparagus that you cut off because they were at the bottom of the stalk.
This is a great way to get some additional flavor from the peels before throwing them away. Let it boil ½ hour. Remove the peels and add peeled asparagus to the same water.
Let it boil for 10 minutes and then reduce heat to simmer for 45 minutes.

To make the Kraeuterflaedle:

Mix flour, water and two eggs to make a runny dough. Add parsley, ground white pepper, nutmeg and salt to taste. Heat margarine in a non-stick 8-inch pan. Pour a thin layer of dough over the entire pan. Cook on both sides for 2-3 minutes. Remove from pan and place in a pre-heated oven at 170 F.
Repeat until you have 8 Krauterflaedle. Heat a 10-inch non-stick pan. Add 1 tablespoon butter. Heat the 4 slices of ham on both sides for 2 minutes, just long enough for them to get a little brown and you can smell the ham. Remove to oven and brown the remaining 4 slices.

Once done, roll the asparagus and ham up in the Krauterflaedle. Hollandaise sauce is the perfect topping. Get it pre-maid at your local grocery store on the economy.
Just warm it slightly in a pan and drizzle over the top of your creation. You will have a nice summer meal to enjoy on your back patio!

Serve with a green salad with a light dressing.

Join us again next time!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at or via email at

Featured Image Photo Credit: © Alfred Nesswetha /

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