Parsley pancakes with fresh asparagus and cheese

By admin
16 January 2012

Serves 4-6

Preparation time: 5 min

Standing time: 30 min

Cooking time: 15 min

BATTER

3 eggs

handful of fresh flat-leaf parsley, roughly chopped

pinch of salt

180 ml (¾ c) flour

250 ml (1 c) chilled soda water

15 ml (1 T) oil

FILLING

250 g cream cheese, at room temperature

20-24 fresh green asparagus spears, steamed

200 g soft mozzarella cheese, sliced

sea salt and freshly ground black pepper

Italian Parmesan cheese shavings

60 ml (¼ c) fresh cream

BATTER 

Mix together all the ingredients for the batter and refrigerate for at least half an hour. If the mixture seems too thick, thin it down with more cold soda water.

Fry pancakes in the usual way in a very hot nonstick pan greased with cooking spray.

FILLING 

Preheat the oven to 200°C.

Spread a little cream cheese on each pancake. Top with 2 or 3 steamed asparagus spears and torn mozzarella shreds.

Season to taste. Wrap up and place in a buttered baking dish.

Top generously with Parmesan shavings and spoon over the cream.

Bake for 10-15 minutes or until starting to brown and blister. Serve immediately.

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