Gratinated asparagus pancakes

Ingredients for 4 servings:

• 100 g flour
• 250 ml milk
• 2 eggs
• some salt
• some nutmeg
• 1 kg asparagus, green
• 6 tomatoes
• 1 onion(s)
• 4 tbsp oil
• 1 tsp oregano, shredded
• 2 tsp balsamic vinegar
• some pepper
• 1 pinch(s) of sugar
• 4 tbsp cream cheese (with herbs)
• 100 g cheese (Emmental or Gouda), grated
• some pine nuts
• Fat for the casserole dish

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Wash the asparagus, trim the ends, and peel the lower third of the stalks. Cook the asparagus in salted water for about 7 minutes, then drain. Blanch the tomatoes in boiling water, rinse with cold water, peel, deseed, and dice. Peel and finely dice the onions. Heat 2 tablespoons of oil in a pan and sauté the onions until translucent. Stir in the tomatoes, season with oregano, pepper, and sugar, and add the balsamic vinegar. Set everything aside. Preheat oven to 200°C (top/bottom heat). Mix the flour, milk, and eggs into a smooth batter, season with salt, and season with nutmeg. Cook four pancakes one after the other in a pan with 2 tablespoons of oil. Spread each pancake with cream cheese, top with equal portions of asparagus and tomatoes, and roll everything up. Place in a shallow, greased baking dish and sprinkle with cheese and a handful of pine nuts. Bake in a hot oven for about 20 minutes.