Business Private

Pancakes with Emmer flour and asparagus filling

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
3-4 Minutes


Ingredients for 8 pancakes

For the dough
200 g Emmer flour white bio
300 ml Milk
100 ml Sparkling water
2 Eggs
q.s. Salt
3 tablespoons Chives
q.s. Oil to grease
For the filling
750 g White asparagus
750 g Green asparagus
4 Scallions
2 Garlic clove
1 Lemon (grated zest)
q.s. Seed oil
200 g Tomatoes (datterini)
250 g Cream cheese or ricotta
160 ml Fresh cream
q.s. Salt
q.s. Pepper


  1. For the dough: Mix the emmer flour, milk, eggs and salt in a bowl with a hand mixer until a smooth dough forms. Cover and leave to rest for 30 minutes. Then add the mineral water and chives and mix again. Heat a frying pan and grease it with a little oil as soon as it is very hot.
  2. Pour about 1 ladle of batter into the pan and spread it over the bottom of the pan. Bake for 1-2 minutes over a high heat until golden, turn over and finish baking. Stack the pancakes one by one on a plate and keep warm.
  3. For the filling: Wash and peel the asparagus. It is sufficient to peel the lower third of the green asparagus. Then cut off the woody ends. Cut into approx. 3 cm long pieces, leaving the asparagus tips whole. Wash the tomatoes, cut them in half and set aside. Wash and finely chop the spring onions. Peel and finely chop the garlic.
  4. Heat a frying pan with 4-5 tbsp seed oil and fry the spring onions and garlic for a minute. Add the asparagus (set aside the tips) and fry for 4-5 minutes, stirring frequently. Then add the grated lemon zest and the asparagus tips, salt and pepper. Pour in ½ glass of water, add the tomatoes and continue to cook, covered, for about 3-4 minutes until the asparagus is soft but still firm to the bite. Finally, stir in the cream cheese (or ricotta) and the cream. If necessary, add a little more water if it is too thick.

In collaboration with @passionecooking