Asparagus crespelle

Asparagus crespelle
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

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

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

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

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