Crepes with Asparagus Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 103 μg | (172 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 326 μg | (109 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 27.9 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 409 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 250 milliliters milk
- 2 eggs
- salt
- 250 grams thinly sliced cooked ham
- 40 grams clarified butter (for baking)
- 2 bunches Asparagus
- salt
- sugar
- 5 Tbsps butter
- 40 grams Pastry flour
- 1 bunch Chervil (chopped)
- freshly ground peppers
- freshly grated Nutmeg
- 150 grams sour Whipped cream
- 2 egg yolks
Preparation steps
Whisk together 150 grams ((approximately 11 tablespoons) flour, milk, eggs and 1/2 teaspoon salt, cover and let stand 20 minutes.
Peel and rinse the asparagus, trim the tough ends and cut into 3 - 4 cm (approximately l1 3/4-inch) long pieces. Blanch in a pot of boiling salted water with a pinch of sugar and 1 tablespoon butter until tender, about 25 minutes. Drain, reserving the cooking liquid and set aside 750 ml (approximately 3 cups) of the liquid.
Heat the butter in a saucepan until foamy, stir in the flour and saute until lightly browned.Gradually add the reserved asparagus cooking liquid and simmer, stirring occasionally for 5 minutes.
Cut the ham into thin strips. Heat a little butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Fold and keep warm.
Just before serving, in a saucepan, stir the asparagus and chervil into the sauce and season with salt and pepper. Bring to a boil and remove from the heat. Whisk the sour cream and egg yolks together and stir into stew. Serve the asparagus ragout with the crepes.
