Wild garlic crêpes with smoked salmon and warm asparagus salad

Ingredients for 4 servings:

• 50 g wild garlic
• 125 g flour
• Salt
• 100 ml milk
• 25 g butter, liquid
• 3 eggs
• some oil
• 200 g smoked salmon
• 12 stalk(s) asparagus, white
• 1 onion(s), red
• 2 tbsp oil
• 1 tsp sugar
• 2 tbsp balsamic vinegar, white
• 3 tbsp oil (walnut oil)
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Total time approx. 1 hour 30 minutes

beautiful, spring-like appetizer, very decorative

Wash the wild garlic, remove the stalks, and briefly spin the leaves dry in a salad spinner or pat them dry with kitchen paper. For the crêpes, stir together the flour, a pinch of salt, milk, butter, and eggs until smooth. Blend the wild garlic with the batter (using an immersion blender) until it has a deep green color. Then let the batter swell in the refrigerator for 30 minutes. Heat a little oil in a non-stick pan and add 4 tablespoons of batter to each pan. Swirl the pan so that the bottom of the pan is evenly but very thinly coated. Turn the crêpe over as soon as the surface is dry and cook for another 2 minutes. Top with the smoked salmon and roll up tightly. Bake 4 crêpes in the same way, fill them, and keep refrigerated until ready to serve. Peel the asparagus spears and trim the ends by 2 cm. Cut the asparagus diagonally into thin slices and blanch in boiling salted water for 4 minutes. Peel the onion, finely dice, and sauté in oil. Sprinkle sugar over the top and let it caramelize slightly. Deglaze the onion cubes with the balsamic vinegar and add the oil. Mix the sauce with the asparagus slices and season with salt and pepper. Cut the crêpes into rolls and arrange them decoratively on plates. Add some of the salad and serve as an appetizer.