Baked crepes with asparagus and cheese
Ingredients
- Ingredients
- 150 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- 1 pinch salt
- butter (to fry)
- 500 grams white Asparagus
- 500 grams green Asparagus
- 1 Tbsp butter
- 150 milliliters dry white wine
- 100 milliliters Whipped cream
- 2 Tbsps Sour cream
- salt
- freshly ground white peppers
- Nutmeg
- lemon juice
- 150 grams grated Cheese (such as Pecorino)
- black Truffle (as desired)
Preparation steps
For the crepes, mix flour with milk until smooth, stir in eggs and season with salt. Heat butter in a skillet and successively fry batter into 8 crepes.
For the asparagus filling, rinse white and green asparagus and peel and trim as necessary. Cut white and green asparagus diagonally into pieces 2-3 cm long (approximately 3/4-1 inch long). Sauté white asparagus in butter, pour in wine, cover and simmer gently about 10 minutes. Stir green asparagus into filling mixture and simmer about 6 more minutes. Pour cream into filling and let simmer briefly. Stir sour cream into filling and season to taste with salt, pepper, nutmeg and lemon juice.
Preheat oven to 220°C (approximately 425°F).
Divide filling among crepes, fold up and place in a baking dish. Sprinkle cheese over crepes and bake until cheese is melted, about 5 minutes. Garnish crepes with flakes of black truffles as desired to serve.