Summary

Ingredients

For the batter: (pancake batter)

• 2 egg (s)
• 175 g flour
• 150 ml milk
• 150 ml sparkling mineral water
• salt
• pepper
• 4 slices boiled ham, diced approx. 2 cm x 2 cm

For the sauce:

• 20 g flour
• 20 g butter
• 250 ml milk
• salt
• pepper
• 50 g Goronzola
• nutmeg
• 24 stalks asparagus, white
• 1 pinch (s) sugar

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus. Cook in boiling water with a pinch of sugar (takes about 20 minutes).
2. In the meantime, prepare the batter for the pancakes: separate the eggs. Mix the egg yolks with the flour, mineral water, milk, salt and pepper with a whisk. Let soak for about 15 minutes.
3. Beat the egg white until it is stiff and fold into the dough after the 15 minutes have elapsed. The amount makes 6 pancakes.
4. For the sauce, heat the butter and sweat the flour in it while stirring. Stir in the milk and slowly bring to the boil. Crumble the gorgonzola and melt it in the sauce. Season to taste with salt, pepper and grated nutmeg and keep warm.
5. Now distribute a ladle of the dough evenly in a hot pan (this works best if you swivel the pan). Then distribute the ham pieces evenly (or unevenly!) On the dough and press down so that they are not lost when turning. Bake the pancakes gradually on both sides.
6. Put the pancakes on plates. Place approx. 4-6 stalks of asparagus in one half of the plate on the pancake. Spread the sauce over the asparagus stalks. Fold the empty half of the pancakes over the asparagus and serve hot.