Goat cheese crêpes with wild garlic and asparagus on maple syrup butter

Ingredients for 4 servings:

• 100 g flour
• 1 m.-sized egg(s)
• 250 ml milk
• 1 bunch of wild garlic
• 4 tsp olive oil
• 100 g cocktail tomatoes
• 150 g goat’s cheese
• 40 g Parmesan
• 1 medium-sized lemon(s), organic
• 1 kg asparagus, green
• 50 g pine nuts
• 50 g butter
• 3 tbsp maple syrup
• some salt and pepper
• some salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat). Whisk the flour, egg, and milk, season with salt and pepper. Wash the wild garlic and pat dry. Set two-thirds aside. Chop the rest into small pieces and add to the pancake batter. Cook 4 pancakes in a pan with 1 teaspoon of olive oil each. Cut the remaining wild garlic into thin strips. Wash and quarter the tomatoes. Spread the cream cheese and wild garlic evenly over the four pancakes. Distribute the tomatoes and basil on top and fold the pancakes into triangles. Place on a baking tray lined with baking paper, finely grate Parmesan cheese, and sprinkle over the pancakes. Bake the pancakes in the lower third of the oven for about 10 minutes. In the meantime, wash the lemon in hot water, rub dry, and tear the rind into strips. Wash the asparagus, trim off the woody ends, and thinly peel the bottom halves. Cook the asparagus in a little boiling salted water for 3 to 4 minutes, or until al dente. Meanwhile, toast the pine nuts in a little butter, add the maple syrup and remaining butter, and season with salt and pepper. Remove the pine nut butter from the heat and add the lemon zest. Drain the asparagus well and arrange it on warmed plates with the pancakes, then drizzle with the pine nut butter.