Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pancake batter
Asparagus
To cook & fill the pancakes
How it's done
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Pancake batter
Puree all of the ingredients in a blender until you have a smooth batter. Cover and chill for approx. 20 mins.
Asparagus
Arrange the asparagus on a baking tray lined with baking paper. Spread the pesto on top of the asparagus, gently massage in.
Cook for approx. 10 mins. in the centre of an oven preheated to 180°C.
To cook & fill the pancakes
Heat a little oil in a non-stick frying pan. Pour approx. half of the batter into the pan, reduce the heat. Once the underside is cooked (after approx. 6 mins.) and separates from the pan, turn the pancake, cook for a further 2 mins., cover and keep warm. Repeat these steps with the remainder of the batter.
Coat the pancake with pesto. Add the asparagus, roll up the pancake, sprinkle with hemp seeds.
| Note: | Aquafaba is the liquid found in a can of chickpeas. |
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