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Pancakes
with filling of Asparagus |
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| Batter: |
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In
a bowl mix about 3 cups flour with 4 eggs. Mix milk and water at 2:1 ratio
and add enough to make a smooth liquid batter. You can add a bit (1/4 cp)
of beer to the batter as well if you got any around. Add salt and a pinch
of cayenne or chili pepper.
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| Optionally
stir in a few handful of washed and chopped young spinach leaves. This adds
a touch of colour if you are using white asparagus. |
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| Leave
to stand for 10 minutes, start on filling meanwhile. |
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| Prepare
pancakes by heating a bit of vegetable oil in frying pan, adding sufficient
amount of batter to cover pan bottom (spread batter by tilting pan in all
directions.) Cook on both sides, remove and keep warm. |
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| Filling: |
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| Peel
about 750 gr. of asparagus, (if you use green one, no peeling is needed),
discard hard ends, cut in pieces of about 1 ½ inch. Boil in water
for maybe 15 minutes (green ones 10 minutes); don’t add salt, but
1/2 tsp sugar. You can add the asparagus heads a few minutes later than
the stems, as they are more tender. |
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Saute 2/3 cup of fresh chopped parsley and green parts of spring onion with
2 chopped green chilies (opt.) on low heat in 1 tbs vegetable oil (optionally
use butter, tasty but not so healthy), for about a minute. Sprinkle with
freshly ground black or white pepper. |
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| Add about 1/2 to 1 tbs of flour,
(depends on desired amount of sauce), mix well. |
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| Add
enough cooking liquid from asparagus to make up about 2/3 of desired amount
of sauce. Stir or whisk until sauce is smooth and free of lumps. Add fresh
cream to make up full amount. Stir in salt to taste and a pinch of saffron
(optional). Cook on low fire (2-3 minutes) to let sauce thicken. If sauce
appears too thin, mix some more flour with a small amount of oil or butter
and add to pan. |
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| Add
drained asparagus. Leave on small fire for another 2-3 minutes, remove from
stove. |
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| Spoon
filling on each pancake and roll up. Serve with a mixed salad. Tomatoes
give a nice contrast. |
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| Makes
2 – 4 servings, depending on appetite. |
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