John Myers
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Gratinated Asparagus Pancakes
The perfect gratinated asparagus pancakes recipe with a picture and simple step-by-step instructions.
Pancakes:
- 2 Eggs
- 150 ml Milk
- 100 ml Water
- 0,5 tsp Salt
- 180 g Flour
- Rapeseed oil for frying
Filling:
- 12 Poles Green asparagus
- 1 tsp Sugar
- 1 tbsp Salt
- 6 tsp Cream cheese
- 6 Discs Boiled ham
Asparagus and bechamel sauce:
- 1 tbsp Butter
- 20 g Flour
- 300 ml Asparagus stock
- 0,5 Lemon, untreated – abrasion
- 100 g Creme fraiche Cheese
- 0,5 bunch Curly parsley – finely chopped
- Black pepper from the mill
- Salt
Ceiling:
- 70 g Grated Gouda
Pancakes:
- Mix eggs, milk, water and salt with a whisk. Gradually add the flour, mix everything into a supple, smooth dough and then let it swell for at least 10 minutes.
- In a pan with a little oil, bake 6 pancakes. You can do this long before the dish is prepared – possibly the day before, so that the meal can be prepared very quickly later. Prepare for filling.
Filling:
- In the meantime, wash the asparagus, cut off the woody ends and then – with thicker stalks – peel the lower third with an asparagus peeler. In the case of thin, young sticks, the lower third does not necessarily have to be peeled. (With white asparagus, however, you have to peel the whole stalks) Pre-cook the (green) asparagus in plenty of lightly sugared salted water for about 6 minutes. (White asparagus about 8-9 minutes). Then drain – collect the cooking stock – allow to drain. Set aside for the sauce.
Sauce:
- Melt the butter in the pan. Sprinkle the flour over it, sauté briefly until it bubbles and deglaze with the asparagus stock while stirring vigorously using a whisk. Continue stirring and bring to the boil until you have a creamy sauce. Season to taste with pepper, salt and lemon zest. Stir in the cremè fraîche and finally fold in the chopped parsley.
Completion:
- Preheat the oven to 180 ° (circulating air), otherwise 200 °. Casserole dish – lightly butter suitable for 6 pancakes and sprinkle with breadcrumbs.
- Now brush each pancake with 1 teaspoon cream cheese, place 1 slice of ham and 2 stalks of asparagus on top and roll up.
- Put half of the sauce in the baking dish and spread evenly. Place the pancakes side by side and then spread the other half of the sauce over them all.
- Put the grated cheese over it and then put the mold on the middle rail for approx. 20 – 30 minutes in the oven. The cheese cover should be nice and cross, but not burn.
- Just a nice cool white wine …… is enough. Good Appetite.
- Note: I made “only” 6 pancakes out of the amount of dough, so they got a little thicker. But it is also good enough for 8 pancakes, for those who like them quite thin. Of course, everyone can determine the amount of asparagus themselves. The amount I specified was tailored to us.
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