Asparagus And Basil Pancakes Recipe

• 125 gm Plain white flour
• 1 pch Salt
• 1 x Free range egg
• 300 ml Lowfat milk Extra virgin olive oil for frying
• 1 lb Asparagus
• 2 x Shallots
• 2 Tbsp. Extra virgin olive oil
• 125 ml Bechamel sauce
• 1 handf fresh basil Freshly grated Parmesan cheese to serve

1. To make the pancake batter, put the flour and salt in a bowl and make a well in the centre.
2. Beat the egg and add in to the flour with the lowfat milk, then beat together to create a smooth batter.
3. Pre-heat the oven to 200C/400F/gas6.
4. Trim asparagus and put on a baking tray.
5. Finely chop the shallots and sprinkle over the asparagus, then drizzle over the extra virgin olive oil.
6. Roast in the oven for 10-15 min till tender.
7. Finely tear the basil leaves and add in to the warmed bechamel sauce.
8. To cook the pancakes, heat a spoonful of oil in a medium frying pan and when warm, add in a ladleful of the batter.
9. Fry on both sides till golden.
10. Drain on kitchen paper.
11. Repeat, heating the pan each time, to make 8 pancakes.
12. Stack the pancakes between sheets of greaseproof paper and keep hot.
13. To serve, add in a dollop of sauce to each pancake, put some of the asparagus and shallots in the middle and roll up.
14. Sprinkle Parmesan cheese on top.

white flour, salt, range egg, milk, shallots, extra virgin olive oil, bechamel sauce, fresh basil

Taken from cookeatshare.com/recipes/asparagus-and-basil-pancakes-70664 (may not work)