Baked pancakes with asparagus and cheese

500 ml milk
2 eggs
250 g flour
1000 g green asparagus
1/2 teaspoon lemon juice
2 tablespoons butter
4 tablespoons basil pesto
250 grams of fresh cheese

Whisk in milk, eggs and a pinch of salt. Add the flour and make a smooth dough. Let stand for 30 minutes.
Get rid of stale asparagus ends. Boil briefly in a pot of water with lemon and salt. After removing the cool down in cold water and drain. Then saute briefly in butter and salt.
Heated oil pan erasing. Bake the dough thin pancakes.
Spread pesto baked pancakes, wrap asparagus and cut in half. Baking dish oiled and stacked pancakes. Treasure cheese and bake at 180 degrees.


Preparation time: 60 minutes 
Portion: 1635 kJ / 389 kcal

© Kavalierglass of North America, Inc. 2012