Savoury Asparagus crepes
Prep Time : 00h 15
Cooking Time : 00h 10
Servings Number : 4 people
Savoury Asparagus crepes
Ingredients
- 8 green asparagus, peeled
- 500 ml milk
- 3 eggs
- 200 g flour
- 1 tablespoon of sugar
- 1 teaspoon of fine salt
- 1 knob of butter
Method
- Remove the tips of the asparagus and cut the rest into chunks. In a saucepan, melt the butter and brown the asparagus. Pour in the milk and cook over medium heat for 5 minutes until the asparagus is tender.
- Blend to a smooth mixture and leave to cool (strain if necessary). In a bowl, whisk the eggs with half of the asparagus milk. Add the flour, sugar and salt while mixing. Stir in the remaining milk.
- Heat the pan over a medium heat and wait until the Thermal-Signal has turned completely red before adding your ingredients.
- Ladle the batter into the pan and spread it out. Cook for 1 minute and then flip the crepe with a spatula. Cook for about 1 minute longer. Set aside on a plate.
- To garnish your pancakes: blanch the green asparagus tips for 2 minutes in a pan of boiling salted water. Cook the eggs and sprinkle with cheese. Top each crêpe with an egg and asparagus tips.
- Tip: You can also add strips of smoked trout and a little double cream.