GefÜLlte Pfannkuchen Mit Spargel (White Asparagus-Stuffed Pancakes)
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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 Knödel3 ½ pounds white asparagus1 tablespoon white sugarsalt to taste5 eggs1 cup all-purpose flour½ cup milk7 tablespoons butter, divided5 hard-boiled eggs, peeled and diced1 bunch flat-leaf parsley, finely mincedDirectionsPeel 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 Knödelprep:
25 mins
cook:
42 mins
total:
1 hr 7 mins
Servings:
4
Yield:
4 servings
TAG : GefÜLlte Pfannkuchen Mit Spargel (White Asparagus-Stuffed Pancakes)Appetizers and Snacks, Wraps and Rolls,
