Baked basil pancakes

Ingredients for 4 servings:

• 750 g asparagus, white
• 500 g leek
• 250 g cream
• 200 g flour
• 50 g butter
• 50 g cheese, Emmental, grated
• 300 ml vegetable stock
• 200 ml milk
• 150 ml water
• 5 eggs
• 1 bunch of basil
• 5 tbsp Parmesan, grated
• 1 tsp cornstarch
• oil
• Sugar
• salt and pepper
• lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with an asparagus and leek filling

Pancake batter: Melt the butter and slice the basil leaves into strips. Make a batter with eggs, milk, flour, 1 tbsp Parmesan cheese, 150 ml water, and 1 tsp salt. Fold in the basil strips and let everything swell for 15 minutes. Bake 12 pancakes from the batter. Filling: Peel the asparagus and cook in salted water with a pinch of sugar until almost cooked. Cut the leek lengthwise, wash, cut into rings, and drain. Then fry in a little oil, add the stock, and simmer until the leek is almost cooked. Cut the asparagus into short pieces and add to the leek. Add 150 g cream and 2 tbsp Parmesan cheese and simmer briefly. Dissolve the cornstarch in a little water, add to the asparagus and leek mixture, and let it thicken. Season with salt, pepper, and lemon juice. Fill the pancakes with the asparagus and leek mixture, roll them up, and place them in a baking dish. Mix the remaining cream with 3 tablespoons of Parmesan and the Emmental cheese and pour over the pancakes. Bake at 180°C for approximately 15-20 minutes.