Veg Spears with Crepes
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the pancakes
- 1 cup all-purpose flour
- 1 pinch salt
- 4 egg whites
- 1 cup milk
- 2 Tbsps finely chopped, mixed Fresh herbs
- 1 Tbsp vegetable oil
- To serve
- melted butter
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Small pot, 1 Wooden spoon, 1 Bowl, 1 Fine-mesh sieve
Preparation steps
1.
For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the egg whites and beat well.
2.
Add half the milk and beat until smooth. Stir in the remaining milk and the herbs until blended.
3.
Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter to coat the base. Cook until set and lightly golden then turn over and cook for another 50 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
4.
Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together.
5.
Cook the asparagus in a pan of boiling salted water for 12-15 minutes until tender. Drain well.
6.
Fold the pancakes into quarters and serve with the asparagus and melted butter.
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