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Asparagus in whole-wheat pancakes

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Ingredients for 4 servings:

  • 400 g asparagus, white, broken, ready to cook
  • 400 g asparagus, green, ready to cook
  • 400 g wholemeal spelt flour
  • 800 ml milk, 3.5% fat
  • 2 eggs
  • 100 ml fat, vegetable cream with butter flavor
  • 500 g quark (low-fat quark)
  • 125 g crème fraîche
  • Herb(s) for sprinkling, chives herbs
  • Salt and pepper, white
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the asparagus into approximately 2 cm pieces and cook as usual. Make a pancake batter from flour, milk, eggs, and spices. Toss some of the asparagus in vegetable cream, add a little batter, and fry. Repeat with the remaining ingredients. Make a herb curd from quark, crème fraíche, salt, and herbs and serve with the pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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