Asparagus Stuffed Pancakes

Public service announcement: don't try making pancakes with rye flour. Utter disaster. Apparently, its gluten is less elastic than wheat flour, and, also, the bran has a seemingly infinite capacity to absorb liquid. I imagine the same applies to other types of wholewheat flour, though if anyone has succeeded, do let me know.

So, given that disaster, I was quite pleased with tonight's dinner. It was inspired by a recipe I've blogged about before, except with added starch and melted cheese to compensate my body for the hail today.

I made it for two, but the quantities beneath are for one, and you have the added advantage that this gives you an excuse to buy a cute little individual baking dish to both cook and serve it in. Two-purpose cookware: this is basically saving money, not spending it. Additional savings are made on the water and Fairy liquid you would have had to use to wash up a baking dish *and* a plate.

The quantities for the pancakes will make more than you need, but I fail to see "spare pancakes" as a problem.


Asparagus stuffed pancakes


For the pancakes:
125 g plain *white* flour
1 egg
300 ml milk

For the stuffing:
100 ml full-fat creme fraiche (you're baking it, so this isn't the time to be healthy. Unless you want curdled pancakes.)
15 g parsley
10 g dill
10 g chives
1 tsp dijon mustard

4 thick (or 6 skinny?) spears of asparagus
a grating of gruyere, or parmesan, or just cheddar. Or whatever.

Start by making the pancake batter: tip the flour into a large bowl, make a dip in the middle, and crack in the egg. Whisk it gradually in, adding the milk gradually as the mixture gets too thick to whisk. Place to one side to rest.

Steam the asparagus for 2-4 minutes, depending on their thickness. The best way of doing this is to lay them down in a frying pan (to which you have a lid), cover with water, and bring to the boil. Turn the heat off when the spears give way to a knife slid into them, and leave them to cool.

Whilst the asparagus is getting touchable, fry your pancakes. You know how to fry a pancake, right? Tip them onto a flat chopping board and leave until they, too, are touchable.

In the meantime, finely chop your herbs and stir them, and the mustard, into the creme fraiche. Taste for seasoning; you may like to add more mustard, or more of one of the herbs.

It's then an assembly job. Spread a pancake with a thick layer of herby creme fraiche, then pop two (or three) spears of asparagus in the middle. It's best if you put them top to tail, so each slice of pancake contains a bit of thick spear and a bit of soft tip. Roll the pancakes up, and place into a lightly greased baking dish. Grate your cheese over the top, then pop into a hot oven for 10 - 15 minutes, or until the creme fraiche is bubbling out and the cheese is golden.


Good with a leafy salad (I used watercress and spinach with a lemon dressing).