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ETHIER65
Pancake with roasted asparagus
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Ingredients
Directions
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Sift the flour with a pinch of salt and add the egg. Pour the milk gradually and whisk with a whisk until smooth.
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Always heat a little butter and fry 8 small or 4 large, thin pancakes. Keep them warm under aluminum foil in a moderately hot oven (75 ° C).
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Cut off the hard ends of the asparagus and cut them in length. Brush the asparagus halves around with oil and grill them around brown in a hot grill pan. Season with salt and pepper.
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Stir in the mascarpone with lemon juice, grated rag and half of the herbs. Brush the pancakes with this. Spread the asparagus over it and sprinkle with the rest of the herbs.
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Fold the pancakes closed and sprinkle with the almonds.
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Nutrition
290Calories
Sodium0% DV0g
Fat31% DV20g
Protein16% DV8g
Carbs6% DV18g
Fiber0% DV0g
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