Summary

Ingredients

• 175 g flour
• 4 medium egg (s)
• 250 ml sparkling mineral water
• 60 g chervil, or parsley
• 1 teaspoon salt
• g 1,200 asparaus
• 8 slices cheese (wild garlic cheeses)
• 8 slices ham, smoked, e.g. Black Forest ham
• 1 half lemon
• 1 tablespoon butter
• 100 g cheese (soft cheese), e.. camembert

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Instructions

1. Beat the eggs until frothy. Stir in flour except for a tablespoon and mineral water so that no lumps can be seen. Chop the chervil very finely and fold into the egg mixture with the salt. Let the dough stand for ten minutes.
2. Peel and cut the asparagus. Bring the water to a boil in one head, add the salt and the juice of the lemon half and cook the asparagus in it for 15 minutes until al dente.
3. Preheat the oven to 175 ° C.
4. Bake the pancakes in a pan and keep warm.
5. Remove the asparagus from the stock and drain. Save the stock and set aside three to four asparagus stalks.
6. Top the pancakes with two slices of ham and two slices of wild garlic cheese. Place the asparagus spears on the pancakes, roll them up and place in the baking dish.
7. Melt the butter in a saucepan. Sweat the rest of the flour in it and deglaze with two ladles of asparagus water. Mix with a whisk and season with salt. Cut the remaining asparagus stalks into pieces and briefly bring to the boil in the sauce.
8. Cut the soft cheese into slices and spread over the rolled pancakes. Spread the asparagus sauce over the top and bake on the middle rack in the oven for 10 to 15 minutes until the cheese starts to melt.