Asparagus and Parmesan Pancakes
12 servings
60 minutes
Pancakes with asparagus and parmesan are an exquisite dish that combines the tenderness of the dough, the creamy texture of the cream, and the rich flavor of parmesan. This refined treat, inspired by Russian cuisine, showcases the harmony of simple yet noble ingredients. Asparagus, known for its health benefits and subtle nutty undertone, adds freshness and sophistication to the dish. The crispy edges of the pancakes enveloping the delicate filling create a contrast of textures, while baking in the oven enhances the aroma and unites all flavors. These pancakes are perfect for a cozy home dinner or an elegant festive table. They provide gastronomic pleasure with every bite, allowing one to enjoy a deep and complex blend of creamy, cheesy, and vegetable flavors.
1
Sift the flour into a bowl, add eggs and 3-4 tablespoons of milk and mix well. While continuing to stir, gradually pour in the remaining milk. Melt 25 grams of butter in a water bath, cool it down and combine it with the dough. Season with salt, whisk for a few minutes and let it rest for about an hour.
- Wheat flour: 100 g
- Chicken egg: 2 pieces
- Milk: 250 ml
- Butter: 150 g
- Salt: to taste
2
Grease the pan with vegetable oil and place it on the heat. When it heats up, pour in 2 tablespoons of batter so that it completely covers the bottom. Fry each pancake for 3-4 minutes on one side, flip, and cook for another 2 minutes on the other side.
- Butter: 150 g
3
Prepare the asparagus by trimming the thick ends and peeling the top layer with a potato peeler, then place it in boiling salted water for 15 minutes, then remove and chop coarsely. Melt 25 grams of butter in a pan and sauté the asparagus for about 5 minutes.
- Fresh asparagus: 800 g
- Salt: to taste
- Butter: 150 g
4
Preheat the oven to 200 degrees. Grease the baking dish with butter. Spread the pancakes with cream and sprinkle with parmesan, place asparagus inside and roll up. Then place in the dish and spread the remaining cream and butter on top, sprinkle with the remaining parmesan. Bake for 10 minutes.
- Butter: 150 g
- Extra-thick cream 48% fat: 150 ml
- Grated Parmesan cheese: 50 g
- Fresh asparagus: 800 g
- Extra-thick cream 48% fat: 150 ml
- Butter: 150 g
- Grated Parmesan cheese: 50 g