Pancake Casserole with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 998 cal. | (48 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 363.7 μg | (606 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 370 μg | (123 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 593 mg | (59 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 36.8 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 480 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the pancake batter
- 2 eggs
- 250 grams Pastry flour
- 500 milliliters milk
- vegetable oil
- For the Hollandaise
- 175 grams butter
- 3 egg yolks
- 1 Tbsp lemon juice
- salt
- white peppers (freshly ground)
Preparation steps
Peel the asparagus, trim the woody ends and cook the asparagus in lightly salted boiling water with a pinch of sugar for about 15 minutes. Take out the asparagus, rinse with cold water and drain well. Store the water.
For the pancake batter, beat the eggs with the flour, a pinch of salt and the milk to a smooth batter.
Grease a pan slightly with oil, pour in a small ladle of batter and spread the batter thinly and evenly by gently rotating and tilting the pan. Cook the pancake from both the sides until golden, remove and set aside. Repeat the process with remaining batter and cook total 8 pancakes.
Rinse the spinach, sort, trim and blanch in boiling salted water. Drain, rinse with cold water and drain again.
For the Hollandaise, melt the butter and skim off the foam. Add the egg yolks and 3 tablespoons asparagus stock in a metal bowl and beat until creamy over a hot water bath. Take off the butter from heat, add a few drops of butter into the egg yolk mixture at first and stir, then add the butter in a thin stream with constant further stirring until it becomes a creamy sauce. Stir in the lemon juice, and season with salt and pepper.
Preheat the oven to 200°C (fan: 180°C, gas mark 3) (approximately 400°F).
Place 3 asparagus spears over each pancake, spread some spinach over it and roll up the pancakes. Place the rolls with the seam side down in a greased baking dish, pour the Hollandaise sauce over, sprinkle with cheese and cook au gratin for about 15 minutes in the preheated oven.
Remove from the oven and serve immediately.
