John Myers
Contents
show
My Beloved Asparagus Pancake
The perfect my beloved asparagus pancake recipe with a picture and simple step-by-step instructions.
For the asparagus
- 10 Poles White asparagus
- Salt, sugar
For the pancakes
- 80 g Flour
- 2 Eggs
- 125 ml Milk
- 0,25 tsp Salt
- 1 pinch Sugar
For the balsamic tomatoes
- 4 Vine tomatoes
- 1 Onion red
- Olive oil
- 1 shot Balsamic vinegar
- Salt, Tellicherry pepper, sugar
To finish
- 50 g Goat cream cheese
- 4 Discs Boiled ham
- Basil
- 80 g Old Gouda
- Fat for the shape
- Spring onions for serving
- First, I prepare a thin pancake batter by sieving the flour into a bowl, beating the eggs vigorously with a whisk until I get a homogeneous mass, and then stirring in the milk in several portions. I season the pancake batter with salt and a pinch of sugar and let it sit for at least 15 minutes. Then I bake two thin pancakes over medium heat and let them cool.
- For the balsamic tomatoes, I scratch the tomatoes crosswise, scald them briefly with boiling water and peel them. Then I quarter the tomatoes, core them and cut each quarter into six pieces. I peel the red onion and cut it into fine cubes. Then I heat the olive oil in a pan, let the onion sweat briefly and then add the tomatoes. I just heat it up briefly, then deglaze it with the balsamic vinegar and season it with salt, Tellicherry pepper and a pinch of sugar. I let the tomato mixture cool down.
- Then I peel the asparagus and cut off the woody ends. I cook it for 5 minutes in a little salted water with a pinch of sugar. Then I take the asparagus out of the boiling water and frighten it with cold water.
- I chop the basil and grate the old gouda. I spread a thin layer of goat’s cream cheese on each pancake and top it with two slices of ham and five sticks of asparagus. I put half of the balsamic tomatoes and a little basil on top of the asparagus. Then I roll up the pancakes, place them seam side down in a greased baking dish and sprinkle them with the old Gouda.
- I bake the pancakes in the oven preheated to 200 ° C (top / bottom heat) for 30 minutes and serve them with a few wafer-thin slices of spring onion.
Facebook Comments