Baked Crepe Rolls Filled with Asparagus

Ingredients

• 150 g flour
• 300 ml milk
• 2 Eggs
• Salt
• Nutmeg (freshly grated)
• 1 kg green asparagus
• 6 tomatoes
• 1 onion
• 5 tbsp olive oil
• 2 tbsp white wine vinegar
• pepper (ground)
• butter (for frying)
• 3 tbsp butter
• 3 tbsp Flour
• 300 ml Vegetable broth
• 200 ml whipping cream
• 50 g grated Parmesan
• 50 g Pine nuts

Instructions

1. 1.

   Whisk the flour with milk and eggs into a smooth batter, season with salt and nutmeg, cover and set aside.

2. 2.

   Wash the asparagus, peel the lower third and trim the ends. Boil in salted water for about 8 minutes, shock, drain. Blanch tomatoes, cool, peel, quarter, seed, and finely dice. Dice onion. Sauté in hot oil until translucent. Remove from heat, stir in tomatoes, season with vinegar, salt, and pepper.

3. 3.

   Preheat oven to 200°C (400°F) with upper and lower heating.

4. 4.

   Bake crepes from the batter in a hot buttered pan, let cool.

5. 5.

   For béchamel, melt butter, whisk in flour, cook until pale. Add broth and cream, bring to boil, season with salt, pepper, and nutmeg.

6. 6.

   Distribute asparagus and tomatoes on the crepes, roll up. Place in greased baking dish, pour over béchamel, sprinkle parmesan, bake for about 20 minutes. Sprinkle pine nuts five minutes before finishing. Serve immediately.