Gratinated asparagus crespelle with ham

Name: Gratinated asparagus crespelle with ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g Flour; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 1/8 l + 5 tablespoons of milk; 6 Eggs (Gr. M); 2 TABLESPOONS Oil; 1.5 kg Asparagus; 3 TABLESPOONS Butter; 1/8 l Mineral water (carbonated); 8 discs (approx. 200 g) cooked ham; 200 g Whipped cream; 100 g medieval Gouda; 7-10 Tbsp Chervil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

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

Directions

1
For the crespelle, mix flour, 1/2 teaspoon salt and 1/8 l milk until smooth. Stir in 3 eggs and oil, cover and let it swell for about 20 minutes.
2
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.
3
Heat some butter in a pan. Stir mineral water into the dough. Put about 1/8 of the dough into the pan and bake a thin, golden brown pancake while turning. Bake 7 more crespelle one after the other.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Place 1 slice of ham and 3-5 asparagus spears on each crespelle, roll up. Put them into a greased casserole dish.
5
Whisk 3 eggs, cream and 5 tablespoons of milk. Season with salt, pepper and nutmeg, pour over the crespelle. Grate cheese over it. Bake in a hot oven for about 30 minutes. Garnish with chervil.