Baked pancakes filled with green asparagus

Ingredients for 4 servings:

• 100 g flour
• 1 tbsp flour for the sauce
• 250 ml milk
• 250 ml vegetable stock
• 250 ml whipped cream
• 2 m.-sized eggs
• 1 kg asparagus, green
• salt water
• 6 tomatoes
• small bunch of oregano
• 1 onion(s)
• 100 g Parmesan or Grana Padano, freshly grated
• 60 g pine nuts
• 5 tbsp olive oil
• 2 tbsp butter
• 2 tbsp balsamic vinegar
• salt and pepper
• nutmeg
• 1 pinch(s) of sugar
• n. B. Fat for frying and for the dish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Whisk the flour (except for the extra tablespoon) with milk and eggs to form a smooth batter. Season with salt and nutmeg. Cover and set aside. Trim the ends of the asparagus and cook in boiling salted water for about 6-8 minutes, then drain. Blanch the tomatoes, peel, halve, and deseed. Dice the flesh. Wash the oregano, shake dry, and finely chop. Peel and finely dice the onion, then sauté in hot oil until translucent. Remove from the heat and stir in the tomatoes. Season with oregano, vinegar, salt, pepper, and sugar. Fry four pancakes from the batter in hot fat and let cool. Preheat the oven to 200°C (top/bottom heat). For the sauce, heat the butter, sprinkle the tablespoon of flour over it, and sauté. Stir in the stock and bring to a boil. Then stir in the cream and bring to a boil again briefly. Remove from heat and season with salt, pepper, and nutmeg. Roll 1/4 of the asparagus and tomatoes into each pancake. Place the pancake in a shallow, greased dish and pour over the sauce. Sprinkle with Parmesan cheese and pine nuts and bake in the oven for 15-20 minutes.