Asparagus and Ham Pancakes Baked with Cheese

The pancake:

1. Mix the eggs and about 1/2 teaspoon salt together well. Little by little milk and flour are added and stir, stir until you get dizzy.
2. Now everything is well mixed, without lumps and now the oil and mineral water are added. Mix well again and put a lid on the bowl. Let it steep for 30 minutes.

Asparagus:

1. Peel the asparagus well and cut off the woody ends.
2. Bring salted water to a boil in an asparagus pot with sugar and butter. Let the asparagus steep for about 15 minutes.
3. Remove from the asparagus water, drain well and allow to cool.

It continues with the pancake:

1. Heat 1 teaspoon butter for each pancake in a pan (approx. 20 cm diameter).
2. Put enough batter into the pan to bake a thin pancake.
3. When one side has taken color, turn it over and brown the other side. Remove and set aside to cool.

Sauce for gratinating:

1. Put the Hollondaise sauce in a saucepan and heat it up.
2. Wash the chervil, shake dry and finely chop.
3. Weigh 30 g of grated Parmesan cheese.
4. Add the chervil and Parmesan to the sauce and stir until the cheese has melted.

Completion:

1. Place a slice of cooked ham on top of the cooled pancakes, then 4 asparagus spears and roll up.
2. Brush a casserole dish with a little oil and place the rolled pancakes one after the other.
3. When all the pancakes have found their place in the baking dish, we cover them with the delicious sauce.
4. Parmesan is placed on top as a crown and then it goes into the cozy oven at 225 ° C (convection: 200 ° C). We treat this delicious dish to gratinate for around 25 minutes and then put it on the preheated plate. A little chervil on top, a well-chilled Blanc de Blanc with it. A delicious and easily digestible lunch or dinner is ready.