Oven pancakes with asparagus and smoked salmon

Ingredients for 4 servings:

• 500 g asparagus, white
• 125 g flour
• 7 eggs
• 250 ml milk
• 50 g butter
• 100 g smoked salmon slices
• 100 g crème fraîche
• 15 g dill, finely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 220 degrees Celsius (top/bottom heat). Peel the asparagus and cut into approximately 5 cm long pieces. Mix the flour, eggs, milk, and a pinch each of salt and pepper into a smooth batter. Put half of the butter in a baking dish and melt in the oven for 3 minutes. Pour the batter into the baking dish and sprinkle with half of the asparagus. Bake in the oven for 20 minutes, until the batter has risen, then bake for a further 5 minutes at 150 degrees Celsius (300 degrees Fahrenheit). In the meantime, finely chop the dill, slice the salmon, and heat the remaining butter in a pan. Fry the remaining asparagus in the pan for about 8 minutes. Top the finished oven pancake with crème fraîche, the fried asparagus, the smoked salmon, and the dill.