Asparagus Crespelle au gratin with cheese béchamel

Name: Asparagus Crespelle au gratin with cheese béchamel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 pinch + 1 teaspoon sugar; 95 g Flour; 100 ml Milk; 5 TABLESPOONS Mineral water; 2 kg Asparagus; 20 g Butter; 300 ml Vegetable broth; 100 g Whipped cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 100 g grated gouda cheese; 15 g clarified butter; 4 discs cooked ham (approx. 30 g each); 10-12 Stem(s) Chervil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 pinch + 1 teaspoon sugar
95 g Flour
100 ml Milk
5 TABLESPOONS Mineral water
2 kg Asparagus
20 g Butter
300 ml Vegetable broth
100 g Whipped cream
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
100 g grated gouda cheese
15 g clarified butter
4 discs cooked ham (approx. 30 g each)
10-12 Stem(s) Chervil

Directions

1
For the pancake batter, mix eggs, 1/4 teaspoon salt, nutmeg and 1 pinch of sugar with the whisk of the hand mixer. Add 75 g flour and stir in. Stir in milk and mineral water. Let dough swell for about 20 minutes
2
In the meantime, wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Then lift out of the water and drain well
3
Meanwhile melt butter in a pot, dust with 20 g flour, sweat on, gradually deglaze with broth and cream while stirring. Bring to the boil. Season to taste with salt, nutmeg and pepper. Stir in 50 g cheese, bring to the boil again, keep warm
4
Heat clarified butter in portions in a pan (top 25 cm Ø, bottom 20 cm Ø), make 4 golden yellow pancakes from the pancake batter one after the other
5
Place the pancakes next to each other on the work surface and cover each with a slice of ham. Spread asparagus evenly on top. Whip the pancakes. Put them on two small or 1 large ovenproof dish and spread sauce over them. Sprinkle with remaining cheese, bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes
6
Meanwhile, wash the chervil, shake dry, and put some leaves aside for garnishing. Cut the rest of the chervil roughly. Remove gratinated crespelle from the oven, sprinkle with chervil and garnish with chervil leaves