Asparagus Crespelle au gratin with egg-cream glaze

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put 3 eggs and 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 set aside (approx. 20 minutes).

2. 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 let it cool down.

3. 3

   Add the asparagus skins and segments to the asparagus stock, bring to the boil, cover and simmer at low heat for about 10 minutes. Pour the stock through a sieve and use for an asparagus soup. For the pancakes, put some butter in a pan (approx. 18 cm Ø) and heat it up.

4. 4

   Put 1/8 of the dough into the pan and bake a golden brown pancake while turning. Bake 7 more pancakes in a row and let them cool down. Put a slice of ham on each pancake.

5. 5

   Place 3-5 asparagus spears on top and roll them up in the pancake. Fill all pancakes one after the other and place them rolled up in a greased casserole dish. Whisk 4 eggs and cream and season with salt, pepper and nutmeg.

6. 6

   Sprinkle the pancakes with grated cheese and pour the egg cream over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Garnish with chervil.

Nutrition Facts

KCAL
910 kcal

CARBS
37 g

FATS
65 g

PROTEINS
48 g