Asparagus Crespelle au gratin with cheese-herb-hollandaise sauce

Name: Asparagus Crespelle au gratin with cheese-herb-hollandaise sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 Eggs (size M); 7-10 Tbsp Salt; 125 ml Milk; 150 g Flour; 2 TABLESPOONS Oil; 125 ml Mineral water; 1.5 kg white asparagus; 1 TEASPOON Sugar; 135 g + 8 tsp butter; 8 discs (approx. 200 g) cooked ham; 1/2 Pot of chervil; 2 stem(s) Parsley; 1/3 collar Chives; 125 g Whipped cream; 1 package Hollandaise sauce; 7-10 Tbsp Pepper; 60 g grated parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 Eggs (size M)
7-10 Tbsp Salt
125 ml Milk
150 g Flour
2 TABLESPOONS Oil
125 ml Mineral water
1.5 kg white asparagus
1 TEASPOON Sugar
135 g + 8 tsp butter
8 discs (approx. 200 g) cooked ham
1/2 Pot of chervil
2 stem(s) Parsley
1/3 collar Chives
125 g Whipped cream
1 package Hollandaise sauce
7-10 Tbsp Pepper
60 g grated parmesan cheese
7-10 Tbsp Grease

Directions

1
Place the eggs and just under 1/2 teaspoon salt in a bowl and mix. Gradually stir in milk and flour. Finally add oil and mineral water and stir in. Cover the pancake batter and let it stand for about 30 minutes
2
Wash and peel the asparagus and cut off the woody ends. In a large saucepan, bring salted water with sugar and 10 g butter to the boil, add the asparagus and cook covered for about 15 minutes. Lift the asparagus out of the stock, drain and allow to cool. (Add asparagus skins and sections to the asparagus stock, bring to the boil, cover and simmer over a low heat for about 10 minutes. Pour the stock through a sieve and use it for an asparagus soup).
3
For the pancakes, put approx. 1 teaspoon butter in a small pan (approx. 18 cm Ø) and heat it up. Put 1/8 of the dough into the pan and bake a golden brown pancake while turning. Bake 7 more pancakes one after the other in 1 teaspoon of butter each and let them cool down
4
Put a slice of ham on each pancake. Place 3-5 asparagus spears on top and roll up in the pancake. Fill all pancakes one after the other and place them rolled up in a greased casserole dish
5
Wash the chervil, parsley and chives and shake dry. Cut the chives into fine rolls. Chop the parsley and chervil, except for something to garnish. Cut 125 g cold butter into cubes. Pour cream and 125 ml cold water into a pot. Stir in sauce powder and bring to the boil while stirring. Turn off the hot plate, gradually fold in cold butter until it has melted. Stir 30 g Parmesan cheese and the herbs into the sauce. Season to taste with salt and pepper. Pour hollandaise sauce over the asparagus pancake packets and sprinkle with 30 g Parmesan cheese. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 20 minutes. Garnish with chervil. Add ham if necessary.
6
Waiting time approx. 15 minutes