Asparagus and ham rolls

Name: Asparagus and ham rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Flour; 100 ml Milk; 2 Eggs; 7-10 Tbsp Salt; 125 g Whole milk yoghurt; 2 TABLESPOONS light salad cream; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 8 rod/s (approx. 400 g) Asparagus (white or green); 7-10 Tbsp Sugar; 2 TEASPOONS Oil; 4 Disc/s cooked ham

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Do you still have a few spears left over from the last asparagus feast? Then the hearty pancake snails are just the thing!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Flour
100 ml Milk
2 Eggs
7-10 Tbsp Salt
125 g Whole milk yoghurt
2 TABLESPOONS light salad cream
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
8 rod/s (approx. 400 g) Asparagus (white or green)
7-10 Tbsp Sugar
2 TEASPOONS Oil
4 Disc/s cooked ham

Directions

1
For the pancakes, mix flour, milk, 100 ml water, eggs and 1 pinch of salt until smooth. Let the dough swell for about 30 minutes.
2
Mix yoghurt and salad cream for the dip. Season to taste with salt, pepper and lemon juice.
3
Wash and peel the asparagus and cut off the woody ends generously. Cook in a little salted water covered with 1 pinch of sugar for 12-15 minutes, depending on the thickness of the stalks.
4
Heat the oil in portions in a coated pan (approx. 24 cm Ø) and bake 4 pancakes in total. Cover each pancake with 1 slice of ham and 2 asparagus spears and roll them up. Let them cool down if necessary and cut them into slices. Serve hot or cold with the dip.