Food & Cooking Recipes Appetizers Savory Crepe Rollups Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 2, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print