Asparagus in herb pancakes with hollandaise sauce

Ingredients for 3 servings:

• e.g. asparagus, cooked
• n. B. Ham, variety of your choice
• 250 g flour
• 3 m.-sized eggs
• 350 ml milk
• 1 pinch of salt
• 1 pinch(s) of sugar
• some parsley, finely chopped
• some chives, finely chopped
• some dill or thyme, finely chopped
• 100 ml white wine
• 5 tbsp vegetable broth
• 5 black peppercorns
• 3 egg yolks
• 200 g butter, liquid
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Batter: Mix all ingredients in a bowl and cook into thin pancakes or crêpes. Sauce: Combine the ingredients for the reduction (white wine, vegetable stock, peppercorns) in a saucepan and simmer over medium heat until reduced to about 3 tablespoons. Beat the egg yolks in a bowl over a bain-marie until frothy. Slowly add the melted butter and beat in. Slowly add the reduction and beat in. Season to taste with salt, pepper, and nutmeg. Top the pancakes with ham and asparagus spears, roll up, and drizzle with hollandaise sauce.