Cornmeal Pancakes Filled with Green Asparagus

Prepare the dough the day before

1. Since the dough has to rest in the refrigerator for about 12 hours, it is best to prepare the dough in the evening. To do this, mix the corn flour with the baking powder and salt. Whisk the eggs and add the milk, whisk. Then add the egg milk mixture to the flour mixture and stir well. Cover the bowl and place it in the fridge overnight, take it out of the fridge and let it warm up a little before preparing it.

Prepare the filling

1. Steam the asparagus for about 5 to 7 minutes, then rinse in cold water. Cut the spring onions into rings, cut the rosemary needles very finely. Cut the cheese into slices and small pieces for gratin

Bake pancakes

1. 1 tablespoons of rapeseed oil in a non-stick pan and pour in a soup ladle of batter, slowly fry the pancakes on both sides until they are slightly colored (on level 6 of 9). Put aside. The batter is enough for 6 pancakes.

Fill and bake in the oven

1. Preheat the oven to 200 degrees. Shorten the asparagus so that the stalks do not protrude. Cut the sections and the tomatoes into small pieces. Briefly fry the onions in the pan, season. Then place the asparagus on the pancake, add some of the onions, freshly ground black pepper and 1 slice of cheese, roll up and tie with kitchen tape.
2. Place the pancake rolls on a baking sheet or in a baking dish, sprinkle with cheese cubes and put in the oven, turn the temperature down to 180 degrees, leave to bake for about 8 minutes. Warm the asparagus and tomato pieces in the pan and pour them over the pancakes when serving.