Stuffed pancakes with asparagus

Ingredients for 2 servings:

• 100 g flour
• 175 g milk
• 2 eggs, size M
• ¾ pack of herbs, frozen
• 50 g butter
• 800 g asparagus
• 2 tbsp clarified butter
• 75 g sour cream
• 100 g smoked salmon
• 2 tsp sugar
• 1 onion(s)
• 200 g cocktail tomatoes or other small tomatoes
• 3 tbsp oil for frying
• 2 tbsp lemon juice
• Salt and pepper from the mill
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

For the batter, mix the flour with 1 pinch of salt, milk, and eggs and let it rest for 30 minutes. Peel the asparagus and trim the ends. Cook the asparagus in salted water with the butter and 1 teaspoon of sugar for about 18-20 minutes. Peel the onion and cut into small cubes. Wash and halve the tomatoes. Heat the oil, add the onion, and sauté for about 2 minutes until translucent. Add the tomatoes. Sprinkle with 1 teaspoon of sugar, let it melt gently, and season with salt and pepper. Deglaze with lemon juice and sauté briefly over low heat. Add the herbs to the batter and stir well. Heat the clarified butter in batches in a pan about 20 cm in diameter. Fry thin pancakes one after the other until golden brown. Wash the flat-leaf parsley and pluck the leaves from the stalks. Spread the pancakes thinly with cream, scatter parsley leaves on top, top with salmon, and roll up tightly. Cut diagonally into thick slices. Melt the remaining butter. Drain the asparagus, divide between two plates, drizzle with melted butter, and serve with the tomatoes and pancakes.