Pancakes filled with smoked salmon

Name: Pancakes filled with smoked salmon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 270 g Flour (Type 1050); 3 Eggs (size M); 7-10 Tbsp Salt; 1/2 l Milk; 500 g green asparagus; 20 Butter or margarine; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper; 1-2 TABLESPOONS Fresh cream; 7-10 Tbsp Lemon juice; 4 TABLESPOONS Oil; 150 g thin slices of smoked salmon; 1 potty Chervil; 7-10 Tbsp Chervil and lemon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

270 g Flour (Type 1050)
3 Eggs (size M)
7-10 Tbsp Salt
1/2 l Milk
500 g green asparagus
20 Butter or margarine
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper
1-2 TABLESPOONS Fresh cream
7-10 Tbsp Lemon juice
4 TABLESPOONS Oil
150 g thin slices of smoked salmon
1 potty Chervil
7-10 Tbsp Chervil and lemon

Directions

1
Mix 250 g flour, eggs, 1/2 teaspoon salt and milk to a smooth dough and let it swell for 10 minutes. Wash the asparagus, cut off the woody ends. Melt the fat in a saucepan. Sweat the remaining flour in it, deglaze with the stock and bring to the boil while stirring. Let simmer for 5 minutes at low heat.
2
Refine with crème fraîche and season to taste with salt, pepper and lemon juice. Keep warm. Cook the asparagus in boiling salted water for about 10 minutes. In the meantime, heat the oil in a pan in portions. Bake 8 pancakes one after the other from the batter, keep warm. Cut salmon into strips. Chervil roughly chop and add to the sauce with the salmon. Spread asparagus on the pancakes. Fold the pancakes over and pour the sauce over them.
3
Bake 8 pancakes one after the other from the batter, keep warm. Cut salmon into strips. Chervil roughly chop and add to the sauce with the salmon. Spread asparagus on the pancakes. Fold the pancakes over and pour the sauce over them. Garnish with lemon and chervil