Stuffed herb pancakes with asparagus, mushrooms and rosemary
These hearty herb pancakes with white asparagus, roasted mushrooms, and aromatic rosemary are a springtime highlight. Topped with creamy béchamel sauce and Parmesan cheese, they turn golden brown in the oven—perfect as a vegetarian main course or for Easter brunch.
Ingredients for 4 people
For the asparagus
600 g white asparagus
salt, 1 tbsp sugar
For the pancakes
250 g flour, 1 pinch of salt
5 eggs, 550 ml milk
75 ml mineral water
1 large handful of mixed herbs
250 g brown mushrooms
1 onion, 2 sprigs of rosemary
olive oil, salt and pepper
clarified butter
For the béchamel sauce
30 g butter, 40 g flour
125 ml milk, 125 ml asparagus water
salt, pepper, nutmeg
150 g crème fraîche, 4 tbsp parmesan
preparation
Wash and peel the asparagus, removing the woody ends. Bring a large pot of water with salt and sugar to a boil and cook for about 10 minutes. The asparagus tips should be sticking out of the water.
To make the pancakes, combine flour, salt, and eggs in a large bowl. Stir in milk and mineral water to make a thin batter. Finely chop the herbs and fold them into the batter.
Clean and slice the mushrooms. Peel and finely chop the onion, and chop the rosemary as well.
Heat some olive oil in a pan. Sauté the onion and rosemary. Then add the mushrooms and cook for 5 minutes. Season with salt and pepper.
Heat a nonstick pan with clarified butter. Pour in the batter in batches and bake 8 pancakes one at a time. Preheat the oven to 180°C fan/convection oven.
For the béchamel sauce, melt the butter in a saucepan. Add the flour and stir until lightly browned. Gradually add the cold milk and asparagus water, stirring constantly, and simmer for a few minutes. Season to taste with salt, pepper, and nutmeg.
Place mushrooms, a dollop of crème fraîche, and asparagus on each pancake. Roll each pancake up individually and place it side by side in an ovenproof dish. Cover with béchamel sauce, sprinkle with grated Parmesan cheese, and bake for about 20 minutes.
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The recipe is from the book:
Barbara Bonisolli
Vegetarian
Price 20,00 €
ISBN 978-3-7667-2486-1
Callwey Publishing
Barbara Bonisolli has selected 50 delicious, feel-good recipes that emphasize locally grown vegetables and fruit, sorted by season. Other criteria for the selection: enjoyment and quick preparation. The book is a true treasure trove of meat-free recipes – sure to delight not only vegetarians!
