Gratinated asparagus pancakes

Ingredients for 4 servings:

• 60 g butter, liquid
• 4 eggs
• 1 tsp salt
• 300 g flour
• 250 ml milk
• 250 ml mineral water
• some clarified butter for frying and greasing the dish
• 2 kg asparagus, peeled
• 12 slices of cooked ham
• 250 ml cream
• 75 g Parmesan, grated
• 1 tsp breadcrumbs

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Peel the asparagus and cook it in boiling salted water for about 5 minutes, depending on its thickness. It should still be firm to the bite after cooking, as it will then be baked in the oven for 30 minutes. Important: Drain the asparagus well, otherwise the pancake batter will be too wet. To make the batter, first melt the butter. Mix the eggs with salt, add the flour, milk, and cooled, melted butter, and mix into a smooth batter. This is best done with a hand mixer. Let the batter rest in the refrigerator for 30 minutes. Only add the mineral water shortly before cooking. The carbon dioxide will make the pancakes nice and fluffy. To cook, brush a little clarified butter in a non-stick pan and cook thin pancakes over medium heat. Brush a rectangular, ovenproof dish with clarified butter. Preheat the oven to 180°C (top and bottom heat). Top each pancake with a slice of ham and 1-2 asparagus spears, then roll up the pancakes. Place the rolls side by side in the pan. Mix the cream with the Parmesan cheese and breadcrumbs well and pour over the pancakes. Bake the pancakes on the second rack from the bottom for about 25-30 minutes. The filled pancakes taste best with a fresh salad.