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Asparagus recipe: Asparagus Crepes
Ingredients for 4 servings:
dough 125 g flour 2 egg yolks
125 ml milk 125 ml
1 tsp. grated lemon peel
plenty of nutmeg, a little salt to
gradually filling
1 kg fresh asparagus
saltwater
1 pinch of sugar
1 tsp. butter
baking
75 g butter
250 g tomatoes 20 g butter 1 onion
4 tbsp. Creme fraîche
50 grams grated Emmentaler
possibly 1 tablespoon capers
Preparation: All Teigzutaten in a bowl with the mixer and vigorously
beat. About the dough stand for 30 minutes. In the meantime
asparagus generously from top to bottom, peel, and combine
in boiling salted water, which is related to sugar and 1 teaspoon butter
is moved, about 20 minutes cooking. The kitchen to cook asparagus crepe
drain.
The dough 10-12 thin crepes (about 18 cm in diameter) in
ausbacken hot butter, let cool slightly, with few (2-4 depending
on thickness) shoots and roll show.
rolls side by side in a greased casserole set.
tomatoes crosswise means to briefly in hot water, the skin
deduct the flesh (without nuclei) and with the dice
finely chopped onions in hot butter 20 g short andünsten.
Creme fraîche and stir the mixture over the asparagus rolls distribute.
Cheese on the middle rail of the oven at about 230 degrees
gratinieren until the cheese has melted. Most and possibly (who's since
mag) drained capers garnished with serve.
Rubrik: Pasta
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