Filled Pancakes and Asparagus Vegetables

A delicious mushroom dish for any occasion!

You can also use twelve slices of cooked ham and fill the pancakes with mushrooms and ham together.

In a baking bowl, briefly whisk the milk, eggs, salt and chives. Carefully sift in the flour and stir briefly but thoroughly with a wooden spoon. The dough should have the consistency of thick whipped cream. If necessary, thin with milk/water or thicken with a little flour. Stand for about 30 minutes to keep fluffy pancakes.

Peel and chop the onions. Grate the mushrooms with a wet dish, cut off the stalk ends and cut the mushrooms into fine slices. Rinse the parsley and chop finely. Sauté the onion and mushrooms in the butter for about 10 minutes, stirring occasionally, until all the liquid from the mushrooms has evaporated. Season strongly with salt and freshly ground pepper, add parsley.

In the meantime, wash and peel the asparagus spears, remove the woody end and cut the spears into 3 cm long pieces. Boil the water and season with salt. Cook the asparagus sections, each according to diameter, for 7-10 minutes until al dente. Next, drain and save the asparagus broth. Set the asparagus sections aside. For the roux, melt the butter in a saucepan. It should not turn brown.

Mix in the flour and cook for 1-2 min on low heat.

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