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Gefüllte Pfannkuchen mit Spargel (White Asparagus-Stuffed Pancakes)
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Prep Time:
25 minutes
25 minutes
Cook Time:
42 minutes
42 minutes
Total Time:
67 minutes
67 minutes
White asparagus-filled savory pancakes topped with hard-boiled eggs and parsley - a sophisticated German-inspired appetizer.
Ingredients:
- 3.5 pounds white asparagus
- 1 tablespoon white sugar
- salt to taste
- 1 cup all-purpose flour
- 0.5 cup milk
- 7 tablespoons butter, divided
- 5 hard-boiled eggs, peeled and diced
- 1 bunch flat-leaf parsley, finely minced
Instructions:
- Peel white asparagus from top to bottom using a vegetable peeler, starting below the tips. Trim off any woody ends with a knife.
- In a wide saucepan, lay asparagus spears and cover them with lightly salted water. Bring to a boil, then add sugar and salt. Simmer gently until spears are tender, about 15 to 25 minutes. Drain before serving.
- Combine eggs and flour in a large bowl, whisk until smooth. Stir in milk and a pinch of salt until you achieve a lump-free batter.
- Melt butter in a large nonstick skillet over medium-low heat. Pour a quarter of the batter into the skillet. Cook until bubbles form and edges are dry, then flip and brown the other side. Repeat with remaining batter, adding a tablespoon of butter for each pancake.
- Evenly distribute the asparagus among the pancakes. Roll the pancakes around the asparagus and arrange on serving plates.
- Melt the remaining 3 tablespoons of butter in the skillet. Add the hard-boiled eggs and cook, stirring, until heated through, about 2 to 3 minutes. Mix in the parsley, then evenly distribute the egg mixture over the pancakes.