Aspersie Pannekoek (Asparagus Pancake Bundles)
Aspersie Pannekoek
Aspersie Pannekoek always felt like a little celebration. There was something quietly elegant about them, even though they were simple at heart. They disappeared quickly, usually claimed by the ones who knew to take two before the plate made its way around the table.
> Use the Sport Dag Pannekoek recipe to make the pancakes.
Ingredients
- *Batter:**
- 90 g flour
- 0.5 tsp salt
- 3 eggs
- 3 tbsp oil
- 375 ml milk
- *Filling & finishing:**
- 3 tbsp butter
- 4 spring onion stalks, chopped
- 1 tbsp flour
- 430 g can or jar of asparagus, drained
- 90 g feta cheese, crumbled
- 0.5 cup breadcrumbs
- Pinch of nutmeg
- Salt and black pepper to taste
- 12 spring onion slices, sliced lengthwise (for tying)
- Extra melted butter for brushing
Method
- Make batter: combine flour, salt, eggs, oil and milk. Let rest for about 2 hours.
- Make 12 pancakes in a medium-heat pan and set aside.
- Make filling: melt 3 tbsp butter, sauté sliced spring onion until soft. Stir in 1 tbsp flour, then add asparagus and cook briefly. Remove from heat and cool. Stir in crumbled feta, breadcrumbs, nutmeg, salt and pepper.
- Assemble: place some filling on each pancake, roll or fold into bundles and tie each with a blanched spring onion string. Brush with melted butter.
- Bake at 200°C until golden and slightly crisp.
- Serve with Béarnaise sauce or lemon wedges.