| 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.
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