Asparagus Crespelle au gratin
easy
90 mins
90 mins
Ingredients
- 4 eggs (Gr. M) - salt
- 200 ml Milk
- 150 g + 2 tablespoons flour
- 2 kg white asparagus
- 7-10 Tbsp Sugar
- 100 ml Sparkling mineral water
- 2 TABLESPOONS clarified butter
- 100 g Gouda (play)
- 2 TABLESPOONS Butter
- 100 g Whipped cream
- 1⁄2 Tsp Vegetable broth
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 8 thin slices (approx. 15 g each)
- 7-10 Tbsp cooked ham
- 7-10 Tbsp Chervil
Directions
- 1
Mix the eggs, 1 pinch of salt and milk. Stir in 150 g flour. Let the dough swell for at least 20 minutes.
- 2
Wash and peel the asparagus and generously cut off the woody ends. Cook the asparagus in plenty of boiling salted water, covered with 1 teaspoon sugar, for about 10 minutes. Drain well, catch the asparagus cooking water.
- 3
Stir mineral water into the pancake batter. Heat the clarified butter in portions in a small coated pan (approx. 20 cm Ø). Bake 8 thin pancakes from the batter one after the other.
- 4
Finely grate the cheese. Heat butter.
- 5
Lightly sauté 2 tbsp. flour in it. Add cream and 400 ml cooking water and bring to the boil while stirring. Stir in stock and simmer the sauce for about 5 minutes. Melt half the cheese in the sauce. Season with pepper, nutmeg and a little salt.
- 6
Cover each pancake with 1 slice of ham. Spread asparagus on top. Roll up the pancakes. Place in portions in four ovenproof moulds or a large mould. Pour the sauce over the pancakes and sprinkle with the remaining cheese.
- 7
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 18-20 minutes. Finally garnish with chervil.
Nutrition Facts
610 kcal
42 g
32 g
34 g
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