Asparagus crepes cake
Instructions
Beat the eggs in a bowl with a pinch of salt, add the flour and, little by little, stirring thoroughly with a whisk, add the milk.
Let the batter rest for half an hour.
Put on the heat a non-stick pan with a diameter of 15 cm, butter and spennellatelo, off the heat, pour the quantity of batter to form a bottom layer.
Put the pan on the heat and cook the pancakes on both sides.
Repeat the same steps up to use all the batter.
Peel, wash and cut into chunks, asparagus boil them for 10 minutes in boiling salted water, drain and puree in Blender with the cream.
Melt sweet focus 30 g butter in a pan.
Add the celery, carrots and sprouts and chopped shallots.
Let them cook for a few seconds, then sprinkle with the flour.
Mix well, add the cream of asparagus, add salt and pepper and continue cooking for about 20 minutes.
A round baking dish lined the edges a bit high with baking paper.
Spread a thin layer of asparagus sauce on each crepe, which bend in half.
Place two crepes on the bottom of the mold, cover with half the Parmesan.
Cover with two crepes, then repeat the same steps until you run out of ingredients.
Finish preparing Powdering with grated cheese.
Close the bowl with kitchen film and put it in the refrigerator.
Remove the dish from the refrigerator a few hours before serving.
After about an hour and a half, place it in the oven (you have warmed to 180 degrees) for 30 minutes.
Let the cake cool for a few minutes.
By lifting the parchment paper, dessert, turn out onto a serving dish and serve cut into wedges.
Ingredients and dosing for 4 persons
- For the crepes:
- 3 eggs
- 125 g of flour
- 25 cl of milk
- Butter
- Salt
- For the sauce:
- 300 g of asparagus
- 2 shallots
- 1 small carrot
- 1 costa of celery
- 20 cl of creme fraiche
- 80 g of butter
- 1 tablespoon of white flour
- 50 g of parmigiano-reggiano
- Salt
- Pepper