Asparagus with basil crêpes

Name: Asparagus with basil crêpes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/4 l Milk; 2 Eggs; 7-10 Tbsp Salt; 125 g Flour; 1.5 kg white asparagus; 2-3 TABLESPOONS Oil; 1 collar Basil; 30 g Butter or margarine; 125 g Whipped cream; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Diced tomatoes and spring onion rings; 7-10 Tbsp Basil and sage

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/4 l Milk
2 Eggs
7-10 Tbsp Salt
125 g Flour
1.5 kg white asparagus
2-3 TABLESPOONS Oil
1 collar Basil
30 g Butter or margarine
125 g Whipped cream
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Diced tomatoes and spring onion rings
7-10 Tbsp Basil and sage

Directions

1
Mix milk, eggs and salt. Gradually stir in 100 g flour. Leave to swell for about 30 minutes. Meanwhile wash and peel the asparagus and cut off the woody ends. Wash basil, dab dry and pluck the leaves from the stalks. Cook the asparagus in boiling salted water for about 20 minutes.
2
Heat oil in a pan and bake 16-20 small pancakes from the pancake batter, one after the other. Put 2 tablespoons of batter into the pan and place 1-2 basil leaves on each pancake. Fry on both sides for 2-3 minutes and keep warm. Remove the asparagus and keep warm. Measure out 3/8 litres of asparagus water. Heat the fat in a pot. Dust with the remaining flour and sweat on. Deglaze with asparagus water and cream while stirring constantly and bring to the boil. Season to taste with lemon juice, salt and pepper. Arrange asparagus and sauce on a plate. Sprinkle with tomato cubes and spring onion rings.
3
Heat the fat in a pot. Dust with the remaining flour and sweat on. Deglaze with asparagus water and cream while stirring constantly and bring to the boil. Season to taste with lemon juice, salt and pepper. Arrange asparagus and sauce on a plate. Sprinkle with tomato cubes and spring onion rings. Garnish with basil and sage to taste. Add basil crépes extra