| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Food networ, Food1 | 4 | servings | |
INGREDIENTS
| 125 | g | Plain white flour |
| 1 | pn | Salt |
| 1 | Free range egg | |
| 300 | ml | Milk |
| Olive oil for frying | ||
| 1 | lb | Asparagus |
| 2 | Shallots | |
| 2 | tb | Olive oil |
| 125 | ml | B.chamel sauce |
| 1 | Handful fresh basil | |
| Freshly grated Parmesan cheese to serve |
INSTRUCTIONS
To make the pancake batter, put the flour and salt in a bowl and make a well in the centre. Beat the egg and add to the flour with the milk, then beat together to form a smooth batter. Pre-heat the oven to 200C/400F/gas6. Trim asparagus and put on a baking tray. Finely chop the shallots and sprinkle over the asparagus, then drizzle over the olive oil. Roast in the oven for 10-15 minutes until tender. Finely tear the basil leaves and add to the warmed b.chamel sauce. To cook the pancakes, heat a spoonful of oil in a medium frying pan and when hot, add a ladleful of the batter. Fry on both sides until golden brown. Drain on kitchen paper. Repeat, heating the pan each time, to make 8 pancakes. Stack the pancakes between sheets of greaseproof paper and keep warm. To serve, add a dollop of sauce to each pancake, put some of the asparagus and shallots in the middle and roll up. Sprinkle Parmesan cheese on top. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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