Summary

Ingredients

• 12 stalks asparagus, white
• 1 tablespoon butter
• 1 teaspoon, heaped sugar
• salt

For the dough:

• 100 g spelled flour
• 125 ml milk
• 1 medium egg (s)
• 1 tablespoon oil, neutral
• 1 teaspoon, heaped parsley, finely chopped
• 1 teaspoon, heaped chives, finely chopped
• salt
• Nutmeg, alternatively grated nutmeg
• clarified butter, for baking

For the sauce:

• 100 g onion (s), diced
• 50 g potato (s), diced
• 15 g butter
• 30 g watercress
• 50 ml white wine, dry
• 150 ml vegetable stock
• 30 g cream
• Salt and pepper, more colorful, from the mill
• sugar

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Instructions

1. Mix eggs, milk, flour and oil into a smooth batter. Stir in parsley and chives, season with salt and nutmeg and let rest for approx. 30 minutes.
2. Peel the asparagus and cut off the ends.
3. Sweat the onion and potato cubes in heated butter and deglaze with the wine. Pour in the vegetable stock and simmer under the lid for approx. 20 minutes. Then remove the sauce from the heat, add the cress (save a few leaves for garnish) and puree. Finally stir the cream into the sauce. Season to taste with salt, pepper and sugar and keep warm.
4. At the same time, cook the asparagus in salted water with the addition of butter and sugar for approx. 12 minutes until al dente.
5. While the asparagus is cooking, bake the batter in a small pan with a maximum dia of 16 cm in slightly heated clarified butter and bake 4 thin crêpes until golden brown (it is better to leave a little batter over than to bake crêpes that are too thick).
6. Spread 3 well-drained asparagus stalks on each of the crepes, roll them up and serve with the sauce on preheated plates. Garnish with the remaining cress leaves before serving.