Thin and crepe-like German-style pancakes are filled with a savoury mixture of white asparagus and mushrooms. The asparagus can be cooked ahead; it lends itself very well to reheating.
3 people made this
250g plain flour
2 tablespoons finely chopped mixed herbs
salt and pepper to taste
500g white asparagus
30g butter, plus extra for frying pancakes
200g button mushrooms, sliced
Method Prep:20min › Cook:25min › Extra time:20min › Ready in:1hr5min
Sift the flour into a mixing bowl. Add the milk and eggs whisk to a smooth batter without any lumps. Stir in the herbs and season with salt and pepper. Let rest for 20 minutes.
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Cut the asparagus into bite-sized pieces. Cook in lightly salted water until the asparagus can be can be easily pierced with a sharp knife, about 10 to 15 minutes depending on the thickness. Drain well.
Clean and slice the mushrooms. Heat 30g butter in a nonstick frying pan and fry the mushrooms until golden brown, turning often.
Add asparagus to the frying pan. Season with salt and pepper. Remove from the pan and wipe the pan clean with a paper towel.
Melt a knob of butter in a large nonstick frying pan over medium high heat, then add a quarter of the pancake batter and cook till browned on both sides. Repeat with remaining batter to make 4 large pancakes.
Divide the asparagus and mushroom in 4 equal portions and place the asparagus and mushroom filling in the middle of each pancake in a line. Roll up the pancakes and serve immediately.