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Add a photoServings: 4
Ingredients
- 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
Directions
- To make the pancake batter, put the flour and salt in a bowl and make a well in the centre. Beat the egg and add in to the flour with the lowfat milk, then beat together to create a smooth batter.
- Pre-heat the oven to 200C/400F/gas6.
- Trim asparagus and put on a baking tray. Finely chop the shallots and sprinkle over the asparagus, then drizzle over the extra virgin olive oil. Roast in the oven for 10-15 min till tender. Finely tear the basil leaves and add in to the warmed bechamel sauce.
- To cook the pancakes, heat a spoonful of oil in a medium frying pan and when warm, add in a ladleful of the batter. Fry on both sides till golden. Drain on kitchen paper. Repeat, heating the pan each time, to make 8 pancakes. Stack the pancakes between sheets of greaseproof paper and keep hot.
- To serve, add in a dollop of sauce to each pancake, put some of the asparagus and shallots in the middle and roll up. Sprinkle Parmesan cheese on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 69 | 32% |
| Total Fat 7.88g | 10% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 75mg | 3% |
| Potassium 271mg | 8% |
| Total Carbs 30.04g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.24g | 3% |
| Protein 7.16g | 11% |
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