Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 125 g wholewheat flour
- - 250 g of white potatoes
- - 20 green asparagus
- - 8 white asparagus
- - 100 g Gorgonzola
- - 2 eggs
- - 1 clove of garlic
- - 1 bunch of chives
- - 10 leaves of dried marjoram
- - 5 leaves of sage
- - 1 tablespoon parsley
- - 1 teaspoon of thyme
- - 300 ml of milk
- - Oil
- - salt
- - Nutmeg
INSTRUCTIONS
- Beat the eggs together with a pinch of salt and nutmeg, stir in the flour and then the milk, stirring until you have a smooth batter. Cover and let stand for one hour.
- Boil the asparagus and drain them when they reach a crunchy texture ( about 5 minutes). Boil the potatoes into wedges, for a good 10 minutes.
- Blend 4 green asparagus with gorgonzola. Mash the potatoes, add the gorgonzola and stir obtaining a spreadable cream. Eventually check for salt. If needed, dilute the cream with a little water of cooking asparagus.
- Heat a frying pan for pancakes well as 22-24 cm diameter greased with oil and pour a ladle of batter. Cook the pancake over medium heat until the bottom is golden , turn it around and go for a minute. In everything you will need to obtain 8.
- Stuff the crepes with cream, place 3 asparagus in the center of each ( 2 green and one white) and wrap a bundle tying them with the chive.
- transfer them in a baking dish and bake at 180 ° C for 10 minutes. Finely chopped mint, sage, parsley, thyme and garlic and heat up with 4 tablespoons of olive oil for a few minutes . Wet pancakes with herb oil and serve.
