John Myers
Contents
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Ingredients
For the crepes
- 150 g Flour
- Salt
- 250 ml Milk
- 2 Pcs Eggs
- 0,25 bunch Parsley
- 1 Handful Chives
For the asparagus
- 1,2 Kg Asparagus
- 20 g Butter
- 80 g Breakfast bacon
- 2 El Butter
- Herbs for garnish
- Olive oil
- Cassis liqueur
- Raspberry vinegar
- Arugula
- Salt
- Pepper
Instructions
Preparation of the crepes
- Mix flour with 1/2 teaspoon salt, milk and eggs and allow to soak for 30 minutes.
asparagus
- Peel the asparagus and cook in lightly salted water for 12 to 15 minutes. Cut the bacon into pieces and fry them in a hot pan until crispy. Drain on a kitchen sieve
Continue with the dough
- Add the herbs and chives to the batter and stir in a little butter and bake thin crepes. Put butter in the pan and brown lightly.
Serving
- Drain the asparagus and add the crepes and bacon
arugula
- Mix the rocket with olive oil, raspberry vinegar and casiss, salt and pepper
Nutrition
Serving: 100gCalories: 343kcalCarbohydrates: 72.3gProtein: 10gFat: 1g
