Asparagus Crespelle with ham au gratin

Name: Asparagus Crespelle with ham au gratin
Yield: 1
Ingredients: 150 g Flour; 7-10 Tbsp salt, sugar, pepper, nutmeg; 1/8 l + 5 tablespoons of milk; 6 Eggs (Gr. M); 2 TABLESPOONS Oil; 1.5 kg Asparagus; 3 TABLESPOONS But ter; 1 ⁄ 8 l Mineral water (carbonated); 8 discs (approx. 200 g) cooked ham; 200 g Whipped cream; 100 g medieval Gouda; 7-10 Tbsp possibly l. Chervil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

150 g Flour
7-10 Tbsp salt, sugar, pepper, nutmeg
1/8 l + 5 tablespoons of milk
6 Eggs (Gr. M)
2 TABLESPOONS Oil
1.5 kg Asparagus
3 TABLESPOONS But ter
1 ⁄ 8 l Mineral water (carbonated)
8 discs (approx. 200 g) cooked ham
200 g Whipped cream
100 g medieval Gouda
7-10 Tbsp possibly l. Chervil

Directions

1
For the Crespelle flour, 1⁄2 TL salt and 1⁄8 l milk stir until smooth. Stir in 3 eggs and oil
2
cover and leave to swell for approx. 20 minutes
3
Wash the asparagus, peel generously, cut off the woody ends. Cook in boiling salted water covered with 1 tsp. sugar for about 12 minutes. Lift out the asparagus and drain.
4
Heat some butter in a pan. Stir mineral water into the dough. Approx. 1⁄8 Pour the dough into the pan and bake a thin, golden brown pancake while turning. Bake 7 more crespelle in succession.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Cover each crespelle with 1 slice of ham and 3-5 asparagus spears, roll up. Place in a greased casserole dish.
6
Whisk 3 eggs, cream and 5 tablespoons of milk. Season with salt, pepper and nutmeg, pour over the
7
Pour Crespelle. Grate cheese over it. Bake in a hot oven for approx. 30 minutes
8
Garnish with chervil