Pancakes with asparagus, ham and wild garlic pesto

Ingredients

• 200 grams flour
• 3 eggs
• 100 milliliters milk
• mineral water
• pepper
• 2 teaspoons wild garlic pesto
• 20 stalks of white asparagus
• 5 tablespoons cream
• 2 tablespoons cream cheese
• 8 slices of ham
• herbs
• cherry tomato
• grated cheese
• 1 egg
• lemon
• salt

Preparation method (receipt)

Clean the asparagus, break off the hard tip, blanch in salted water with a piece of butter. Mix the flour, milk, eggs and mineral water until a homogeneous batter. Add to the dough pesto garlic, the dough has become green. Prepare a thick sauce made from cream cheese, remaining egg with the addition of herbs, salt, pepper and cream. Bake pancakes in butter. Lubricate each pancake prepared sauce, put a slice of ham, asparagus, sliced ​​cherry tomatoes, sprinkle with grated cheese, roll to roll, put in a refractory form. Pour the remaining sauce, cherry tomatoes and sprinkle with grated cheese and bake at 200 degrees Celsius a couple of minutes.