Crêpes with Panino, Asparagus and Hollandaise
Prosciutto & Mozzarella

Prosciutto & Mozzarella

For centuries, Italians have known that prosciutto and mozzarella make the perfect snack. Now, we’ve made it easier than ever to enjoy this classic combination on the go! Each pack includes seven pre-wrapped paninos that are perfect for lunchboxes, appetizer trays, or anytime snacking.

Prosciutto & Mozzarella

Prosciutto & Mozzarella

Two pack of the Fiorucci favorite, Prosciutto Panino! A single-serving of this high protein treat makes for a perfect accompaniment to lunch, a mid-day snack or something to tie you over until dinner!

Crêpes with Panino, Asparagus and Hollandaise

These panino-stuffed crêpes are a wonderful addition to any Mother’s Day menu. Serve them for brunch, lunch or as an appetizer.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes + 20 minutes stand time
Serves: 4



3/4 cup all-purpose flour

1/4 tsp salt

2 eggs, room temperature

1 cup milk, room temperature

3 tbsp melted butter, divided

1 pkg (5 oz) Fiorucci Prosciutto Panino

16 asparagus spears, trimmed and steamed

Blender Hollandaise:

1/2 cup butter

3 egg yolks

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1/4 tsp salt

Pinch cayenne pepper

2 tbsp finely chopped fresh chives


1. Crêpes: Mix flour, salt, eggs, milk and 2 tbsp butter in blender until smooth. Strain through fine-mesh sieve. Let stand for 20 minutes. (Can be made up to 12 hours ahead, covered and refrigerated.)

2. Heat 8-inch nonstick skillet over medium heat. Brush with some of remaining melted butter. Pour scant 1/4 cup batter into skillet, swirling to coat bottom. Cook, turning once, for 2 to 3 minutes or until slightly curled on the sides and golden. Repeat with remaining melted butter and batter. Makes 8 crêpes.

3. Blender Hollandaise: Heat butter in small saucepan over medium-high heat until melted and bubbling. Purée egg yolks, lemon juice and mustard in blender until smooth. With motor running, pour in butter. Season with salt and cayenne. Keep warm.

4. Lay one panino and two asparagus spears down center of each crêpe; roll up. Arrange two stuffed crêpes on each plate. Spoon hollandaise over top and garnish with chives.

• Top stuffed crêpes with a poached egg for extra protein.

• For easy preparation, use store-bought crêpes.