Pancakes with Emmer flour and asparagus filling
Source: https://www.meranermuehle.it/rcp_recipe/pancakes-with-emmer-flour-and-asparagus-filling
Total time
20 Minutes
Baking/cooking time
3-4 Minutes
Difficulty
easy
Ingredients
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 |
Preparation
- 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.
- 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.
- 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.
- 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
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