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🍽️ Asparagus Rolls with Kratzete

490 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus (10 stalks; alternatively green asparagus)
• 80 g poultry mortadella (in 5 thin slices)
• 75 g spelt flour Type 1050
• 150 ml milk (1.5 % fat)
• 1 egg
• salt
• 3 tsp rapeseed oil

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the asparagus completely.
3. 3. Cut off the woody lower ends of the asparagus stalks.
4. 4. Take two asparagus stalks and one slice of poultry sausage.
5. 5. Wrap the asparagus stalks tightly around the sausage slice.
6. 6. Fill water into a steamer.
7. 7. Place the asparagus rolls into the steamer basket.
8. 8. Steam the rolls for about 15 minutes.
9. 9. Put flour and milk into a bowl.
10. 10. Stir the mixture until smooth with no lumps.
11. 11. Separate an egg into yolk and white.
12. 12. Add the egg yolk to the batter.
13. 13. Season the egg yolk with a little salt.
14. 14. Mix the egg yolk well into the batter.
15. 15. Whip the egg white until stiff.
16. 16. Fold the whipped egg white into the batter.
17. 17. Heat oil in a non-stick pan.
18. 18. Pour the batter into the hot pan.
19. 19. Bake a golden-yellow pancake.
20. 20. Flip the pancake once.
21. 21. Fry the pancake briefly on the other side.
22. 22. Cut the pancake into pieces using two spatulas.
23. 23. Serve the Kratzete pieces together with the asparagus rolls.

Nutrition per serving

• kcal: 490
• Protein: 24 g · Fett/Fat: 26 g · Carbs: 39 g