Asparagus and ham rolls

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 3
Do you still have a few spears left over from the last asparagus feast? Then the hearty pancake snails are just the thing!
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 100 g Flour
  • 100 ml Milk
  • 2 Eggs
  • 7-10 Tbsp Salt
  • 125 g Whole milk yoghurt
  • 2 TABLESPOONS light salad cream
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Lemon juice
  • 8 rod/s (approx. 400 g) Asparagus (white or green)
  • 7-10 Tbsp Sugar
  • 2 TEASPOONS Oil
  • 4 Disc/s cooked ham

Directions

  1. 1

    For the pancakes, mix flour, milk, 100 ml water, eggs and 1 pinch of salt until smooth. Let the dough swell for about 30 minutes.

  2. 2

    Mix yoghurt and salad cream for the dip. Season to taste with salt, pepper and lemon juice.

  3. 3

    Wash and peel the asparagus and cut off the woody ends generously. Cook in a little salted water covered with 1 pinch of sugar for 12-15 minutes, depending on the thickness of the stalks.

  4. 4

    Heat the oil in portions in a coated pan (approx. 24 cm Ø) and bake 4 pancakes in total. Cover each pancake with 1 slice of ham and 2 asparagus spears and roll them up. Let them cool down if necessary and cut them into slices. Serve hot or cold with the dip.

Nutrition Facts

KCAL
260 kcal
CARBS
23 g
FATS
11 g
PROTEINS
16 g