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Pancakes with feta and asparagus

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Ingredients for 1 servings:

  • 1 m.-sized egg(s)
  • 75 ml milk, 1.5% fat content
  • 75 ml carbonated mineral water
  • 75 g flour
  • 1 tbsp chives
  • Salt
  • 100 g asparagus, green
  • 100 g cocktail tomatoes
  • 60 g feta cheese
  • 20 g ricotta or cream
  • salt and pepper
  • Oil for frying or cooking spray

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple, vegetarian

In a bowl, whisk together the egg, milk, mineral water, flour, chives, and a pinch of salt. Heat a pan with oil (I always use nonstick cooking spray) to medium heat. Cook 2 pancakes. In the meantime, wash the asparagus and trim the ends. Wash and halve the cherry tomatoes. In another pan, briefly fry the asparagus and tomatoes, then stir in the ricotta or cream and 1 tablespoon of water. Season with salt and pepper. Place the asparagus and tomato filling on one half of the pancakes. Crumble the feta cheese and sprinkle over the pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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