with Sauce Hollondaise
6 Servings
Pancakes with Asparagus
One of my favorite dishes: Pancakes! They are quickly prepared and can be filled with cinnamon and sugar, jam or even salad. These pancakes are filled with an asparagus sauce and therefore you will rather like them if you are a fan of hearty versions. Enjoy making them!
-Josefine
You need
- for the pancakes
- 250 g Flour
- 1/2 l Milk
- 3 Eggs
- Salt
- for the sauce
- 90 g Butter
- 2 Egg Yolks
- 1/4 l Broth
- 1 Glass Asparagus
- 150 g Ham
- Scallions
- Lemon Juice
- Salt Pepper, Nutmeg
Here’s how to do it
- Sieve the flour into a bowl. Gradually add eggs and milk and then salt lightly. Mix the dough until creamy, but make sure it doesn’t become too liquid. Finally, fry the pancakes on both sides in a pan until they are golden brown.
- For the Hollondaise sauce, melt 1/3 of the butter in a bain-marie and add an egg yolk and some broth, beating constantly. Repeat this process (keep beating!). When the sauce thickens, add the remaining butter.
- Now cut the asparagus into pieces of about 5cm and dice the cooked ham. Cut the scallions into fine slices. Finally add everything to the sauce and season with salt, pepper, nutmeg and lemon juice.
- To serve, fill the middle of the pancake with sauce and roll it up. Ready!
