Asparagus crespelle

Name: Asparagus crespelle
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 90g plain flour, sieved; 250ml milk; 2 eggs; 3 tbsp olive oil, plus extra for frying; 650g asparagus, woody ends trimmed; 15g freshly grated vegetarian Parmesan, plus extra; 500ml home-made white sauce, hot; Freshly grated nutmeg, to taste; 125g Fontina cheese, plus extra

Easy
May 2007

Easy
May 2007

Serves 6
Takes 50 minutes to make and about 20 minutes in the oven

Asparagus crespelle is a fancy creamy Italian recipe but it’s basically posh pancakes with asparagus and lots of cheese.

Vegetarian recipes

Nutrition: per serving

Calories: 443kcals
Fat: 29.9g (12g saturated)
Protein: 20.1g
Carbohydrates: 24.6g (8.3g sugars)
Salt: 1.4g

Nutrition: per serving

Calories: 443kcals
Fat: 29.9g (12g saturated)
Protein: 20.1g
Carbohydrates: 24.6g (8.3g sugars)
Salt: 1.4g

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Ingredients

90g plain flour, sieved
250ml milk
2 eggs
3 tbsp olive oil, plus extra for frying
650g asparagus, woody ends trimmed
15g freshly grated vegetarian Parmesan, plus extra
500ml home-made white sauce, hot
Freshly grated nutmeg, to taste
125g Fontina cheese, plus extra

Method

Put the flour, milk and eggs in a food processor and whizz until smooth. Season. Heat an oiled 23cm frying pan over a medium heat. Add 2 tablespoons of batter, swirling to cover the pan base. Cook for 1-2 minutes, flip over and cook for a further minute. Slide onto a plate and repeat to make 12 crespelles. Layer the crespelles between sheets of baking paper to prevent sticking.
Meanwhile, preheat the oven to 240°C/fan220°C/gas 9. Put the asparagus in a roasting tin, toss with the oil and roast for 7 minutes or until tender. Set aside.
Reduce the oven temperature to 220°C/fan200°C/gas 7. Stir the Parmesan into the white sauce and season with some nutmeg. Spread a little onto a crespelle, top with some asparagus and Fontina. Roll up and put into a 2-litre ovenproof dish. Repeat with remaining ingredients.
Drizzle with the remaining sauce, sprinkle with the extra cheeses and some nutmeg. Bake for 12-15 minutes or until golden. Serve immediately.