Pancake Bags with Asparagus Sauce
6 servings
30 minutes
Asparagus sauce-filled pancake pouches are a refined dish of European cuisine that embodies a harmony of flavors and textures. Delicate thin pancakes are filled with a fragrant vegetable filling that combines the sweetness of peppers, the spiciness of garlic, and the freshness of greens. Wrapped in elegant pouches and garnished with green onion tops, they create an exquisite appearance. The key element of the dish is the asparagus sauce, which adds velvety tenderness and a light nutty note. Asparagus, a symbol of spring renewal, makes the dish not only delicious but also healthy. These pouches are perfect for a festive dinner or special lunch, pleasing the eye and captivating even the most discerning gourmets.
1
For the pancakes, mix flour with sugar and salt. Make a well in the center and pour in a lightly beaten egg. Mix with a whisk, starting from the center and incorporating more flour from the edges of the bowl. Add milk in a thin stream while continuing to stir. Incorporate 2 tsp of oil into the batter, cover it, and let it rest for about an hour.
- Wheat flour: 80 g
- Sugar: 1 teaspoon
- Chicken egg: 1 piece
- Milk: 180 ml
- Vegetable oil: 3 tablespoons
2
Pour half of the remaining oil into a bowl. Use a cooking brush to apply it in a thin layer on a 20 cm pan, heating it well. Use a ladle to pour a little batter, spreading it in a thin layer on the pan. Cook for 1 minute, flip the pancake, and let it brown on the other side. Similarly, cook five more pancakes.
- Vegetable oil: 3 tablespoons
3
For the filling, finely chop all the vegetables. Heat the remaining oil in a deep skillet, sauté the onion and garlic. Add the other vegetables and cook them over medium heat. Season with salt and pepper, remove from heat, and stir in 2 tablespoons of cream.
- Onion: 0.5 piece
- Garlic: 1 clove
- Celery stalk: 0.5 piece
- Sweet pepper: 0.5 piece
- Carrot: 0.5 piece
- Cream 30%: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
Blanch the asparagus stems in boiling salted water. Puree the asparagus with the remaining cream, strain the sauce through a sieve, and salt if necessary.
- Asparagus: 200 g
- Cream 30%: 100 ml
- Salt: to taste
5
Blanch the green onion leaves. Place 2 tablespoons of filling in the center of the pancake, gather the edges and tie them with a green onion. Pour a little asparagus sauce at the bottom of the serving plate and place the pancake pouch in the center. Prepare 5 more portions in the same way.
- Green onion feathers: 6 pieces
- Cream 30%: 100 ml
- Salt: to taste