Ham pancakes with asparagus
easy
60 mins
60 mins
Ingredients
- 750 g white and green asparagus
- 125 g (30 g) + 2 tablespoons flour
- 3 Eggs (Gr. M)
- 1/4 l + 1/4 l milk
- 7-10 Tbsp salt, white pepper
- 1 TEASPOON Sugar
- 3 TABLESPOONS Mineral water
- 7-10 Tbsp Grease
- 4-5 Stem(s) Chervil, basil, chives and parsley
- 2 tablespoons (30 g) Butter
- 200 g raw ham in thin slices (e.g. cottage ham)
- baking paper
Directions
- 1
Wash the asparagus. Peel white asparagus, cut off woody ends. Cut the ends off the green one generously.
- 2
Mix 125 g flour, eggs and 1/4 l milk to a smooth dough. Season with salt and pepper. Let it swell for about 15 minutes
- 3
Preheat oven: electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2. line baking tray with baking paper and push in
- 4
Cook white asparagus in 3/8 l boiling, lightly salted water covered with sugar for 15-20 minutes, depending on the thickness. Add green asparagus and cook for about 10 minutes
- 5
Stir mineral water into the dough. Remove the tray. Grease baking paper, pour dough on it. Bake in a hot oven for about 15 minutes
- 6
Wash the herbs and chop finely. Drain the asparagus and collect the stock. Keep asparagus warm. Heat butter. Sauté 2 tbsp. flour in it until light brown. Add 1/4 l milk and asparagus stock while stirring. Bring to the boil and simmer for about 5 minutes. Stir in herbs. Season sauce with salt and pepper
- 7
Remove the pancakes and let them cool down a little. Cover with ham and roll up firmly from the short side. Cut open the pancake roll. Serve with asparagus and herb sauce
Nutrition Facts
590 kcal
41 g
33 g
29 g
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