Summary

Ingredients

• 2 egg (s)
• 80 g flour
• 40 g oat flakes, crunchy
• 60 ml milk (whole milk)
• 60 ml mineral water
• salt
• 8 tablespoon oat flakes, crispy, for frying

For the filling:

• 1 kg asparagus
• Salt and pepper, sugar, butter
• 250 g mozzarella
• 0.5 ½ bunch parsley, chopped
• 0.5 ½ bunch chives, chopped
• 1 tablespoon lemon juice

For the cast:

• 3 tablespoon sour cream
• 1 egg (s), including the yolk
• salt
• 3 tablespoon parmesan, grated
• nutmeg

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Instructions

1. Whisk eggs with flour, oat flakes, milk, mineral water and a pinch of salt to form a smooth batter. Let soak for ½ hour. Melt the butter in a pan, sprinkle in 1 tablespoon of oatmeal, put some batter on top and bake 8 thin pancakes one after the other in this way.
2. For the filling, peel the asparagus and cook in sparkling water with salt and a pinch of sugar until al dente. Meanwhile, cut the mozzarella into small cubes and mix with the crème fraîche and herbs. Season to taste with salt, pepper, sugar and lemon juice.
3. Preheat the oven to 200 ° C. For the topping, mix the sour cream with the egg yolk, salt, pepper and nutmeg. Butter the casserole dish, place 5-7 asparagus stalks in the middle of the pancake and roll up together with 3 tablespoon of the filling. Layer the dumplings in the mold, pour the sour cream and the parmesan on top. Gratinate in the oven for approx. 12 minutes until crispy and brown and serve with ham.