Crêpes with two types of asparagus

Name: Crêpes with two types of asparagus
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 375 g whiter and greener; 7-10 Tbsp asparagus, salt, sugar; 60 g Flour; 1 knife tip Baking Powder; 5-7 tablespoons (approx. 75 ml) Milk; 2 eggs , pepper (Gr. M); 1-2 TABLESPOONS White wine vinegar; 1-2 TABLESPOONS Olive oil; 1 small onion; 1 medium sized tomato; 1/2 bunch Parsley and chives; 2-3 TABLESPOONS Mineral water; 1 TABLESPOON butter/margarine

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

375 g whiter and greener
7-10 Tbsp asparagus, salt, sugar
60 g Flour
1 knife tip Baking Powder
5-7 tablespoons (approx. 75 ml) Milk
2 eggs , pepper (Gr. M)
1-2 TABLESPOONS White wine vinegar
1-2 TABLESPOONS Olive oil
1 small onion
1 medium sized tomato
1/2 bunch Parsley and chives
2-3 TABLESPOONS Mineral water
1 TABLESPOON butter/margarine

Directions

1
Wash the asparagus. Peel the white one and cut off the woody ends. Cook in boiling salted water with some sugar for about 20 minutes. Cut only the green ends off generously and cook for about 8 minutes. Take out
2
Mix flour and baking powder. Mix with milk, eggs, salt and pepper to a smooth dough. Let it swell for about 10 minutes
3
Mix vinegar, salt, pepper and a little sugar and add oil. Peel and chop the onion. Wash and quarter the tomato, remove seeds if necessary and dice. Mix everything and pour over the asparagus
4
Wash and chop the herbs. Stir into the dough with mineral water. Heat the fat in portions. Bake 4 thin crêpes from the dough one after the other. Serve with asparagus and marinade