Easiest Way to Make Gulasch Mit Böhmischen Knödeln

GefÜLlte Pfannkuchen Mit Spargel (White Asparagus-Stuffed Pancakes)

1 packung henglein böhmische knödel (500 g).

Recipe Summary GefÜLlte Pfannkuchen Mit Spargel (White Asparagus-Stuffed Pancakes)

Savory pancakes filled with white asparagus and topped with hard-boiled eggs and parsley.

Ingredients | Gulasch Mit Böhmischen Knödeln

3 ½ pounds white asparagus

1 tablespoon white sugar

salt to taste

5 eggs

1 cup all-purpose flour

½ cup milk

7 tablespoons butter, divided

5 hard-boiled eggs, peeled and diced

1 bunch flat-leaf parsley, finely minced

Directions

Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.

Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add sugar and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.

Whisk eggs and flour together in a large bowl. Add milk and 1 pinch salt; whisk into a smooth batter with no lumps.

Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Ladle 1/4 of the batter into the skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, using 1 tablespoon butter to cook each pancake.

Divide asparagus evenly among the pancakes. Wrap pancakes around the asparagus and place on serving plates.

Melt remaining 3 tablespoons butter in the skillet. Add hard-boiled eggs; cook and stir until heated through, 2 to 3 minutes. Stir in parsley. Divide egg mixture evenly over pancakes.

Info | Gulasch Mit Böhmischen Knödeln

prep: 25 mins cook: 42 mins total: 1 hr 7 mins Servings: 4 Yield: 4 servings

TAG : GefÜLlte Pfannkuchen Mit Spargel (White Asparagus-Stuffed Pancakes)

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