John Myers
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Pancakes with Asparagus Ragout
The perfect pancakes with asparagus ragout recipe with a picture and simple step-by-step instructions.
For the pancakes
- 0,5 teaspoon Salt, sugar
- 2 Pc. Lemon wedges
- 70 g Flour
- 130 ml Milk
- 0,25 teaspoon Salt
- 1 Pc. Egg “L”
For the sauce
- 1,5 tbsp Butter
- 1 tbsp Flour
- 450 ml Asparagus broth
- Salt, pepper, nutmeg
- 1 tbsp Chives rolls
- Oil for the pancakes
- The asparagus now have to get out of the chest, the new harvest will come soon!
- Put a saucepan with water, add sugar, salt and lemon wedges and bring to the boil. When the water boils, add the asparagus and simmer for 12-15 minutes as desired. Then pour off, but please catch the broth and set aside. Cut the asparagus into bite-sized pieces. Mix all ingredients for the pancakes and let the batter swell a little.
- Melt the butter in a pan, stir in the flour and briefly toast. Deglaze with the broth and stir without lumps. Simmer gently for about 10 minutes so that the flour taste goes away. Season to taste with the spices, fold in the asparagus and heat. Finally, pour the chives rolls over it.
- Heat some oil in a pan and fry the pancakes one after the other. Keep warm in the oven until the dough is used up.
- Put a pancake on the plate, spread the asparagus ragout on it and fold the pancake in half … enjoy your meal :))))))))))))
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