Pancake Casserole with Asparagus
A pancake casserole with asparagus is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g flour
- 200 ml milk
- a pinch of salt
- 2 Eggs
- 800 g asparagus
- 200 g spinach
- 1 tbsp vegetable oil (for frying)
- 100 g crème fraîche
- 2 Eggs
- 50 g freshly grated Parmesan
- black pepper
- nutmeg
- soft butter (for the dish)
Instructions
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1.
Whisk the flour with the milk and a pinch of salt until smooth. Stir in the eggs and let the batter rest for about 10 minutes.
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2.
Peel the asparagus and cook it along with its skin in lightly salted water for 10 minutes. Remove the stalks and drain them. Strain the cooking liquid through a sieve.
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3.
Wash, trim, and briefly blanch the spinach in saltwater. Shock in ice water, squeeze out excess moisture, and roughly chop.
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4.
Cook four pancakes from the batter. Heat a little oil in a hot non‑stick pan and pour in a quarter of the batter. Cook 1–2 minutes until golden brown, flip, and cook another 1–2 minutes. Repeat with the remaining batter.
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5.
Whisk together the crème fraîche, eggs, about 200 ml of the asparagus cooking liquid, and the cheese. Season with salt, pepper, and nutmeg.
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6.
Preheat the oven to 200 °C (400 °F) with both top and bottom heat. Grease a casserole dish.
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7.
Place a quarter of the asparagus on the center of each pancake and add some spinach on top. Roll up and place seam side down, all next to each other, in the dish. Pour the sauce over them and bake for about 20 minutes until golden brown.
