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Recipe Name: Asparagus And Basil Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

125 Gram(s) Plain white flour
1 Pinch(s) Salt
1 Free range egg
300 Milk
Olive oil for frying
1 Pound(s) Asparagus
2 Shallots
2 Tablespoon(s) Olive oil
125 Bchamel sauce
1 Handful fresh basil
Freshly grated parmesan
cheese to serve
To make the pancake batter, put the flour and salt in a bowl and make
a well in the centre. Beat the egg and add to the flour with the milk,
then beat together to form a smooth batter. Pre-heat the oven to
200C/400F/gas6. Trim asparagus and put on a baking tray. Finely chop
the shallots and sprinkle over the asparagus, then drizzle over the
olive oil. Roast in the oven for 10-15 minutes until tender. Finely
tear the basil leaves and add to the warmed bchamel sauce. To cook
the pancakes, heat a spoonful of oil in a medium frying pan and when
hot, add a ladleful of the batter. Fry on both sides until golden
brown. Drain on kitchen paper. Repeat, heating the pan each time, to
make 8 pancakes. Stack the pancakes between sheets of greaseproof
paper and keep warm. To serve, add a dollop of sauce to each pancake,
put some of the asparagus and shallots in the middle and roll up.
Sprinkle Parmesan cheese on top. DISCLAIMER© Copyright 1996 -
SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 403
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 37.4mg
Sodium: 1068.8mg
Potassium: 909.6mg
Carbohydrates: 37.8g
Fiber: 7.5g
Sugar: 16g
Protein: 23.3g

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