Asparagus crespelle

  • Portion size: Serves 6
  • Takes 50 minutes to make and about 20 minutes in the oven
  • Difficulty: easy

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

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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
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. Drizzle with the remaining sauce, sprinkle with the extra cheeses and some nutmeg. Bake for 12-15 minutes or until golden. Serve immediately.

Nutrition

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