Herb pancakes with asparagus as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Herb pancakes with asparagus

Fill thin pancakes with flour, eggs, milk and herbs and fry them with fried asparagus and lemon cream cheese. Let the dough swell briefly and heat the pan only moderately to keep the herb pancakes flexible. Spinach or mushrooms replace the asparagus out of season, curd cheese makes the filling lighter.

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Total time 45 min
Calories 470 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

How to make herb pancakes with asparagus

Let the dough swell briefly and heat the pan only moderately to keep the herb pancakes flexible. Thin pancakes are baked with flour, eggs, milk and herbs and filled with fried asparagus and lemon cream cheese. Spinach or mushrooms replace the asparagus out of season, and curd cheese makes the filling lighter.

Spring Recipes Vegetarian Dinners Vegetables Cheese

Recipe

Herb pancakes with asparagus

Fill thin pancakes with flour, eggs, milk and herbs and fry them with fried asparagus and lemon cream cheese. Let the dough swell briefly and heat the pan only moderately to keep the herb pancakes flexible.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Finely chop the herbs and remove the woody ends from the asparagus. Mix the flour, eggs, milk and herbs to a smooth dough and let it swell; season cream cheese with lemon juice.

  2. 2

    Prepare

    Thin pancakes are made from flour, eggs, milk and herbs and filled with fried asparagus and lemon cream cheese.

  3. 3

    Check for doneness

    Let the dough swell briefly and heat the pan only moderately so that the herb pancakes remain flexible.

  4. 4

    Serve

    Heat the stuffed herb pancakes briefly in the pan and cut them in half diagonally. Arrange the asparagus tips and a spoonful of lemon cream cheese next to them instead of stacking the soft pancakes.

Kitchen know-how

Tips for Herb pancakes with asparagus

Important for herb pancakes with asparagus

Let the dough swell briefly and heat the pan only moderately so that the herb pancakes remain flexible.

Variations

How to adapt this recipe

Spinach or mushrooms replace the asparagus out of season, curd cheese makes the filling easier.

Nutrition per serving

470kcal
46.0 gCarbohydrates
20.0 gProtein
23.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Herb pancakes with asparagus

Weigh the flour, prepare the eggs and milk separately, and then start the main cooking process for herb pancakes with asparagus.

Let the dough swell briefly and heat the pan only moderately so that the herb pancakes remain flexible.

Cool herb pancakes quickly with asparagus. When reheating, note: Let the dough swell briefly and heat the pan only moderately so that the herb pancakes remain flexible. Heat the leftovers only once completely.

Spinach or mushrooms replace the asparagus out of season, curd cheese makes the filling easier.

Keep cooking

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