Pancakes with asparagus

Name: Pancakes with asparagus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs (size M); 300 ml Milk; 175 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 kg green asparagus; 1 Onion; 400 g tripped chop of Kasseler; 40 g Butter or margarine; 3/8 l clear broth (instant); 100 g Whipped cream; 4 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 4-5 Tbsp Mineral water; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Eggs (size M)
300 ml Milk
175 g Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 kg green asparagus
1 Onion
400 g tripped chop of Kasseler
40 g Butter or margarine
3/8 l clear broth (instant)
100 g Whipped cream
4 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
4-5 Tbsp Mineral water
7-10 Tbsp Parsley

Directions

1
Mix eggs, milk, flour, 1 pinch of salt and nutmeg to a smooth dough. Cover and let it swell for about 30 minutes. Meanwhile wash the asparagus, peel the lower third and cut off the woody ends. Peel and chop the onion. Cut the smoked pork also into cubes.
2
Heat 15 g fat in a frying pan, fry the smoked pork and onions and add stock and cream. Bring to the boil and simmer for about 2 minutes. Add sauce thickener and bring to the boil again while stirring. Season with pepper and keep warm. Cook asparagus in boiling salted water for 12-15 minutes. Stir mineral water into the pancake batter. Heat some fat in a frying pan and add 1/4 of the batter to the pan. Bake while turning until golden brown. Bake three more pancakes from the remaining batter and fill with the drained asparagus.
3
Cook asparagus in boiling salted water for 12-15 minutes. Stir mineral water into the pancake batter. Heat some fat in a frying pan and add 1/4 of the batter to the pan. Bake while turning until golden brown. Bake three more pancakes from the remaining batter and fill with the drained asparagus. Spread the smoked pork ragout on top and serve garnished with parsley