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Ingredients

Portions

Asparagus

1 kg white asparagus
Water
2 Teaspoon(s) salt
1 Teaspoon(s) sugar
1 Tablespoon(s) butter (for cooking)
50 g melted butter

Crêpes

3 eggs
150 g flour
250 ml milk
1 pinch of salt
40 g fresh parsley or other herbs (e.g., dill, chives)
1 A splash of vegetable oil for frying

Preparation

  • Preparation time: 20 min
  • Cooking time: 30 min
  • Total time: 50 min

Crêpes with Fresh Herbs & Asparagus

1. Peel the asparagus and cook it in a large pot with plenty of water, salt, sugar, and butter. Simmer the asparagus for about 12-15 minutes over low heat.
2. Meanwhile, prepare the crêpe batter: separate the eggs and mix the egg yolks with flour and milk. Beat the egg whites with a pinch of salt until stiff and gently fold in the chopped herbs. In a pan with a little vegetable oil, cook the crêpes until golden brown.
3.

Cut the asparagus into pieces about 6 cm long, toss in melted butter, and place on the fresh herb crêpes. Serve the crêpes warm for the best flavor.

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