John Myers
Contents
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Ingredients
Ingredients crepes
- 150 g Flour
- 2 Big eggs
- 500 ml Milk
- 80 ml Classic mineral water
- 8 Slices of cooked ham
- 100 g Clarified butter and a pinch of salt
Ingredients asparagus
- 16 White asparagus spears thickness
- 150 g Melted butter
- 750 ml Water, depends on the saucepan.
- Pinch of salt and sugar
Instructions
Preparation of asparagus
- Wash off the asparagus, peel and cut about 5 mm at the bottom. Heat the water, add salt and sugar. Pickling asparagus should just be covered with water. Then simmer for 16 to 20 minutes.
Preparation of crepes
- Mix the flour, eggs and milk with a kitchen whisk, leave to rest for 10 minutes. Gradually add the mineral water, season with salt and stir gently with a whisk.
- Butter the pan, heat it and then lift it up slightly on one side. Empty a small ladle with a portion of batter at the top of the pan, do not use too much batter. Spread the batter by swiveling it all over the pan, then turn the crepe with a spatula when the top side shows, then place 1 or 2 slices of ham on top of the crepe, when the bottom side is done, fold the crepe in. Keep crepes warm.
- Melt the butter, then check whether the asparagus is done. Place 4 slices on each plate, with a crepe and, if desired, melted butter on top.
Nutrition
Serving: 100gCalories: 233kcalCarbohydrates: 16.7gProtein: 4.1gFat: 16.8g
