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