Wild garlic pancakes with asparagus and ham filling

Ingredients for 4 servings:

• 200 g flour
• 3 eggs
• 100 ml milk
• 1 shot of mineral water
• some pepper
• 2 tsp pesto (wild garlic pesto)
• 20 stalk(s) white asparagus (or number as desired)
• 5 tbsp cream
• 2 tbsp cream cheese
• 8 slice(s) ham, cooked
• Herbs (as desired)
• Cherry tomatoes
• Cheese, grated
• 1 egg(s)
• lemon(s)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus and boil it in water with lemon and a knob of butter. Make a smooth, thin pancake batter from flour, milk, eggs, and a dash of sparkling water (don’t take these instructions too seriously, as I always do it without measuring). Finally, stir in the wild garlic pesto; the batter should already be a vibrant green color! Make a fairly thick sauce from the egg, a little pepper, salt, the herbs, the cream cheese, and the cream or milk. Strain the asparagus and set aside. Fry the pancakes in butter! Spread each pancake with the sauce, place the ham on top, add the asparagus, and then some cherry tomatoes (which have been quartered beforehand), sprinkle with the cheese, and wrap them up. Prepare all the pancakes in this way, place them in a baking dish, sprinkle with the remaining sauce, the remaining tomatoes, and a little more cheese, and bake in the oven at around 200°C for a few minutes! Remove from the oven and enjoy! A nice green spring salad goes well with it.