Handkerchiefs with asparagus
Instructions
Mix with a whisk in a bowl, eggs, 1 teaspoon salt and satin 20 cl of water and milk.
Let the batter rest for cracks for about half an hour.
Check out a tbsp of batter, pour it in a small frying pan 18 cm from the already hot and greasy butter, tilting it to distribute the mixture.
Cook 30 seconds on each side, then put the crepe on a plate and cover with another plate upside down.
Proceed in the same way for the other.
Must be very thin.
Clean the asparagus by removing the stems.
Rinse, then keep aside tips and cut the rest into rings.
Boil for 15 minutes in salted water, drain and boil the tips for 6 or 7 minutes.
Pureed asparagus well washers drain and add eggs, a pinch of salt, a tablespoon of parmesan and ricotta.
Cook the cream over low heat in a saucepan with the butter.
Stir with a whisk until a cream based.
Filled the cracks with the cream and asparagus tips cut in half lengthwise.
Ingredients and dosing for 6 persons
- For the crepes:
- 2 eggs
- 130 g of flour
- Salt
- 20 cl of milk
- Butter
- For the filling:
- 400 g of asparagus
- 2 eggs
- 15 g of butter
- 200 g of fresh ricotta
- Grana
- Salt