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Asparagus pancakes with ham and herb cream cheese

updated

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Ingredients for 4 servings:

  • 250 g flour
  • 3 eggs
  • 1 pinch of salt
  • 250 ml milk
  • 250 ml mineral water
  • 1 pack of cream cheese, approx. 200 g
  • chives
  • dill
  • salt and pepper
  • Milk
  • 8 slices of cooked ham
  • 1 kg asparagus

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the asparagus. Make a pancake batter from flour, eggs, salt, milk, and mineral water and let it swell for 20 minutes. Mix the cream cheese with a little milk until smooth, season, and stir in the finely chopped herbs. Cook the washed asparagus in a lidded pan in a little salted water for about 10 minutes. Cook 8 thin pancakes in a pan. Top each pancake with a slice of ham. Spread the herb-infused cream cheese on the ham, place 2-3 cooked asparagus spears on top, roll up, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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