Delicate asparagus crepes
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| asparagus crepes recipe |
This recipe is very easy and with a very delicate flavor, we have
avoided using the bechamel so we also speed up the preparation.
Also for convenience, we have used a package of already cooked
asparagus, but obviously nothing prevents you from buying them
fresh and cooking them boiled or steamed. If you use fresh
asparagus, before cooking, remove the hardest part and "peel" them
with a potato peeler.
As always, you can customize the recipe using the ingredients you
prefer, for example, these crepes will be a little softer if you add a thin
slice of fontina in each.
Ingredients (for 4 people):
A pack of already cooked asparagus 150 g. about cooked ham
125 g. flour 00
250 ml. of whole milk
2 eggs
a bunch of aromatic herbs (bay leaf, rosemary, sage, thyme, etc.)
Preparation:
Butter Salt Preparation: Finely chop the aromatic herbsMelt about 20 g. of butter, making sure that it does not darken,
prepare the batter by mixing the flour, eggs and slowly poured milk
with the whisk; add the melted butter and a heaped spoonful of the
chopped herbs. If you have time, let the batter rest about an hour in
the refrigerator.
Cook the crepes about 30 seconds per side in a non-stick pan
greased with a little butter.
Prepare the crepes by placing a slice of cooked ham, two or three
asparagus on top (if necessary remove the hardest part from them);
roll them up and arrange them in a buttered baking dish.
Cut some asparagus into small pieces and arrange on the crepes,
sprinkle everything with another spoonful of minced herbs and grated
Parmesan, add a few flakes of butter and cook for about 20 minutes
in the preheated oven at 180 °
good appetite for everyone.
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