- Main navigation starts here:
- You are here: Recipes
Asparagus Pancakes with Gruyere
Recipe details
A tasty vegetarian snack suitable for the whole family and totally delicious.
Serves:
4
Preparation time:
20 minutes plus 30 minutes standing
Cooking time:
10 minutes
Contributor:
Tesco Food Club
Ingredients
Pancake batter
- 125 g plain flour
- 1 large egg
- 300 ml semi-skimmed milk
- 1 tablespoon melted butter
- Salt and freshly ground black pepper
Parsley sauce
- 600 ml semi-skimmed milk
- 1 bay leaf
- 6 peppercorns
- 1 parsley stalk
- 25 g butter
- 1 rounded tablespoon plain flour
- 2 tbsp chopped flat leaf parsley
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
Filling
- Sunflower oil for cooking pancakes
- 500 g asparagus
- 125 g grated Gruyere cheese
To buy these ingredients you'll need to login or register with Tesco.com by clicking the button below.
Weight Converter
More recipes like this...
This would go well with...
Tesco Food Club
Join Tesco Food Club today for easy-to-follow recipes and inspirational ideas.
Each serving contains
Calories:
506kcal, 26% of your GDA
Sugar:
13g, 15% of your GDA
Fat:
28g, 40% of your GDA
Saturates:
15g, 75% of your GDA
Salt:
1g, 17% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Make the pancake batter first to give it time to rest. Sift the flour into a bowl and make a well in the centre. Add the egg and gradually pour the milk into the middle of the flour. Whisk constantly until the batter is smooth and is the thickness of single cream - you may not need to add all of the liquid. Add the melted butter, season with salt and pepper and set aside for at least 30 minutes.
- To make the sauce, place the milk in a saucepan with the bay leaf, peppercorns and the parsley stalk. Place over a low heat and gently bring up to the boil. Remove from the heat and set aside for 10 minutes to infuse. Melt the butter in another saucepan, add the flour and stir constantly over a low heat for 1 minute. Strain the aromatic warm milk, gradually add to the mixture and stir until you have a smooth sauce. Continue to cook over a very low heat for a further 10 minutes, stirring occasionally. Season, add the chopped parsley, nutmeg and set aside.
- Pre-heat the oven to 200C, 400F, Gas 6.
- Heat a 20cm non-stick pancake pan over a medium high heat and lightly brush with a little oil. Ladle in just enough batter to coat the bottom of the pan and cook for about 1 minute until golden on the underside. Flip the pancake over and cook the other side for about 30 seconds. Place the cooked pancake on a tray and continue cooking in this manner until you have eight pancakes.
- Trim the woody ends off the asparagus. Bring a large pot of salted water to the boil, add the asparagus and cook for about 4 minutes or until tender. Drain and refresh under cold running water. Leave to dry on kitchen paper.
- To assemble the pancakes, place one pancake on the work surface and scatter over 1 tablespoon grated Gruyere. Place a small bundle of asparagus over the cheese and gently roll up the pancake. Repeat with the remaining pancakes, the asparagus and the cheese. Place the filled pancakes on a baking sheet and cook on the middle shelf of the oven for 10 minutes until hot through.
- Gently reheat the sauce, simmer for 2 minutes and serve with the pancakes.
Serving suggestion
For wine accompaniment, try a crisp, fruity white such as a New Zealand Sauvignon Blanc, where hints of asparagus flavours can even be found in the taste of the wine.
Copyright
© Tesco Food Club.