Savoury pancakes filled with white asparagus and topped with hard-boiled eggs and parsley.
1 person made this
1.5kg white asparagus
salt to taste
1 tablespoon caster sugar
2 hard-boiled eggs, peeled and diced
125g plain flour, sifted
1 bunch flat-leaf parsley, finely chopped
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Method Prep:10min › Cook:30min › Ready in:40min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
Place the asparagus in a large wide pan and just cover with lightly salted water. Bring to the boil and add salt and sugar. Reduce the heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes, depending on the thickness of the asparagus spears. Remove the spears and drain well.
Combine the flour and 5 eggs in a mixing bowl. Add a pinch of salt and the milk and whisk to a smooth batter without any lumps.
Melt a knob of butter in a large nonstick frying pan, add a quarter of the batter and cook four large pancakes, adding a knob of butter for each pancake. Divide the asparagus in 4 equal portions and wrap each portion in a pancake. Place each pancake on a plate.
Heat the remaining butter in the pan. Reheat the hard-boiled eggs in the butter; add the parsley, stir, then remove from the heat and distribute the mixture over the pancakes. Serve immediately.