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Stuffed pancakes with asparagus

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Ingredients for 4 servings:

  • 8 pancakes, preferably homemade
  • 16 stalk(s) asparagus
  • 2 packs of salmon ham
  • 1 pack of goat’s cheese
  • 2 tbsp herb cream cheese
  • salt and pepper
  • Chives, fresh
  • 1 small jar creamed horseradish
  • n. B. Cheese, grated

Instructions

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

Prepare the pancakes, bake, and let cool. Peel the asparagus and cut into half-finger-length pieces. Boil in salted water for about 5 minutes, then cool. Mix the cream cheese, spices, and horseradish until spreadable. Add a little milk if it’s too thick. Spread about 1 tablespoon of the cream on a pancake, place two slices of smoked ham on top, add two strips of asparagus, fold in one side of the pancake, and then roll up. Place the rolled pancakes seam-down in a greased baking dish and sprinkle with grated cheese. Bake at 175°C for about 30 minutes.

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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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