Pancakes with asparagus, ham and wild garlic pesto


  • 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.

wheat flour egg milk mineral water pepper wild garlic pesto white asparagus cream creamy cheese ham herbs cherry tomatoes cheese lemon salt