Baked Asparagus Pancakes
Baked asparagus pancakes is a recipe with fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- For the batter
- 100 g flour
- 2 Eggs
- 1 pinch salt
- 300 ml milk
- 1 splash sparkling water
- 800 g green asparagus
- Salt
- 4 tomatoes
- 1 Shallot
- 2 tbsp olive oil
- 150 ml whipping cream
- juice of one lemon
- Salt
- Pepper (freshly ground)
- 50 g Pine nuts
- 50 g parmesan cheese (freshly grated)
- butter (for the pan)
Instructions
-
1.
Whisk all batter ingredients together and let rest for a few minutes.
-
2.
Wash asparagus, peel only the lower third, trim ends, and cook in boiling salted water for about 8-10 minutes until tender.
-
3.
Meanwhile, bake four pancakes to a golden yellow color and keep warm.
-
4.
Blanch tomatoes, peel, quarter, seed, and dice them.
-
5.
Peel and finely chop shallot; sauté in hot olive oil until translucent, add tomato cubes and simmer for about 4 minutes, seasoning with salt and pepper.
-
6.
Distribute asparagus and tomatoes over the pancakes, roll them up, and place in a buttered baking dish.
-
7.
Season cream with lemon juice, salt, and pepper; pour over pancakes, sprinkle parmesan and pine nuts on top, and bake at 200°C (fan) for about 15-20 minutes until golden brown.
