Asparagus pancakes

Ingredients for 4 servings:

• 4 eggs
• 300 g flour
• 500 ml milk
• 1 ½ tsp salt
• ½ tsp sugar
• 1 handful of herbs
• 1 spring onion(s), if desired
• oil
• 1 cup of quark
• some milk
• some wild garlic, wild garlic oil, garlic, possibly
• 1 tsp salt
• 1 tbsp butter
• 1 tsp sugar, white or brown
• 300 g asparagus
• some cherry tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Herb pancakes filled with dip and asparagus

For the pancakes, break the eggs and mix. Gradually add flour and milk alternately to form a slightly thick batter. If desired, mix in a little oil. Add salt and sugar. Finely chop a handful of mixed herbs (oregano, rosemary, thyme, sage, parsley, etc.) and add most of them to the pancake batter. If desired, thinly slice a spring onion and stir in. Let the batter rest for a while, then fry thin pancakes and keep them warm. For the filling, peel the asparagus, trim off the woody ends, and halve the stalks lengthwise. Melt 1 tablespoon of butter in a pan and spread evenly. Sprinkle 1 teaspoon of sugar over the asparagus and add the asparagus halves, cut side down. Close the lid and fry for about 10 minutes, reducing the heat after a few minutes to prevent burning. Place the quark in a bowl and stir in a little milk until creamy. Season the dip with salt, the remaining chopped herbs, and perhaps a little wild garlic, wild garlic oil, or garlic. Spread the dip on the pancakes, top with a few chopped tomatoes and one or two asparagus halves. Roll up and enjoy!