Asparagus with ham crêpes

Name: Asparagus with ham crêpes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 kg white asparagus; 50 g flour, 1 msp. baking powder; 7-10 Tbsp salt, sugar, white pepper; 1 egg + 3 egg yolks (size M); 100 ml Milk; 3-4 Tbsp Mineral water; 1-2 TABLESPOONS clarified butter; 200 g Whipped cream; 2 TABLESPOONS cold butter; 2 TEASPOONS Lemon juice; 150-200 g raw or cooked ham in thin slices; 7-10 Tbsp coarse pepper and chervil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 kg white asparagus
50 g flour, 1 msp. baking powder
7-10 Tbsp salt, sugar, white pepper
1 egg + 3 egg yolks (size M)
100 ml Milk
3-4 Tbsp Mineral water
1-2 TABLESPOONS clarified butter
200 g Whipped cream
2 TABLESPOONS cold butter
2 TEASPOONS Lemon juice
150-200 g raw or cooked ham in thin slices
7-10 Tbsp coarse pepper and chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Mix flour, baking powder, 1 pinch of salt, 1 egg and milk. Leave to swell for about 10 minutes
2
Cook the asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for 15-20 minutes
3
Stir mineral water into the pancake batter. Heat the clarified butter in portions in a coated pan (approx. 18 cm Ø). From the dough in it one after the other
4
Bake 4 thin crêpes. Keep warm
5
In the meantime, whisk 3 egg yolks, cream and 1 pinch of salt with the whisk of the hand mixer in a hot water bath for 6-8 minutes until creamy. Whip the butter into pieces. Season with lemon juice, salt and pepper
6
Lift out the asparagus (if necessary use the stock for other purposes). Cover the crêpes with 2 slices of ham, roll up loosely and cut into three parts as desired. Serve with asparagus, rest of ham and sauce. If necessary, sprinkle with coarse pepper and garnish with chervil