John Myers
Contents
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Ingredients
- 1500 g Asparagus
- 2 Pc. Eggs
- 350 g Water
- 250 g Wheat flour type 1050
- 1,5 tsp Salt
- Grated nutmeg
- Fat for frying
- 1 tsp Sugar
- Chives fresh
Instructions
- Separate the two eggs. Set the egg white aside. Put the egg yolks in a bowl and add 0.5 teaspoons of salt. Stir. Weigh the water and then the flour and grate some nutmeg and mix well with the eggs so that no lumps are formed. Let the dough rest.
- Peel the asparagus. Put the water in a sufficiently large saucepan and when it boils add 1 teaspoon salt, the sugar and a good trick of butter and add the asparagus. Let it steep in the gently simmering water for 15 minutes.
- Take out the egg whites that have been set aside and add a pinch of salt. Then beat the egg whites with the mixer. When it is stiff, fold it under the batter.
- Put on a coated pan and add clarified butter. Bake slightly thicker pancakes. When the pancake is turned, tear it apart immediately with two spoons and continue to fry until the dough pieces are a nice color. Do the same with the rest of the dough. The amount of dough should be enough for 3 to 4 servings. The coarse flour used makes it very filling.
- The asparagus should be ready at the same time. Take this out of the water and serve with the scrape. Sprinkle with chives beforehand (if available).
