Crêpes with white asparagus

Name: Crêpes with white asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 150 g Flour; 300 ml Mineral water; 4 Eggs; 1 collar Asian chives (alternatively German chives); 1/2 bunch Parsley; 2 TABLESPOONS Oil; 2 TABLESPOONS Sesame seeds; 50 ml light soy sauce; 2 TABLESPOONS Honey

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
150 g Flour
300 ml Mineral water
4 Eggs
1 collar Asian chives (alternatively German chives)
1/2 bunch Parsley
2 TABLESPOONS Oil
2 TABLESPOONS Sesame seeds
50 ml light soy sauce
2 TABLESPOONS Honey

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil up about 1 1/2 litres of water with salt and sugar. Cook the asparagus for about 20 minutes. In the meantime, for the crépe dough, mix flour, mineral water, eggs and some salt and let it swell a little. Wash the herbs, dab dry and chop them except for some chives to bind them together and stir into the dough.
2
Fry 8 thin crépes in a small pan (approx. 17 cm Ø) until golden brown. Roll a few stalks of asparagus in each crépe and tie them up with chives. Roast sesame seeds in a pan without fat until golden brown. Sprinkle over the asparagus rolls. Mix soy sauce and honey and serve with the crépe rolls