Food & Cooking Recipes Appetizers Savory Crepe Rollups Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 2, 2019 Rate PRINT Share Close Photo: Lennart Weibull Yield: 2 Asparagus and Prosciutto or 2 Smoked Salmon and Scallion Rollups (about 12 pieces of crepe "sushi") Crepe rollups make a tasty lunch, an eye-catching party appetizer, or a fun way to introduce "sushi" to the kids. Whichever variation you choose, Asparagus and Prosciutto or Smoked Salmon and Scallion, these salty bites are a treat. Ingredients 2 Simple Crepes 3 tablespoons cream cheese, room temperature ½ 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) Directions 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. Originally appeared: Martha Stewart Living, May 2019 Rate It PRINT