20 savoury pancakes
50 g butter
150 g red pimento
300 g mushrooms
150 g asparagus tips
250 g sweetcorn kernels
300 ml Cheese Sauce
50 g grated Parmesan cheese
50 g butter
150 g red pimento
300 g mushrooms
150 g asparagus tips
250 g sweetcorn kernels
300 ml Cheese Sauce
50 g grated Parmesan cheese
method
1. Melt the butter in a pan, add the diced pimento and cook for a few minutes, add the diced mushrooms and cook for a further 2 minutes. Add the sweetcorn and the cooked asparagus cut into 5 mm sections.
2. Season with salt and milled pepper, then bind with 100 ml of the sauce.
3. Lay out the pancakes on a work surface, divide the mixture evenly between the pancakes and roll up, folding the ends underneath.
4. Place a little sauce on the bottom of an earthenware dish and arrange the pancakes neatly, folded side down.
5. Coat with the Cheese Sauce, sprinkle with grated cheese and melted butter and glaze in a hot oven until hot and golden.
2. Season with salt and milled pepper, then bind with 100 ml of the sauce.
3. Lay out the pancakes on a work surface, divide the mixture evenly between the pancakes and roll up, folding the ends underneath.
4. Place a little sauce on the bottom of an earthenware dish and arrange the pancakes neatly, folded side down.
5. Coat with the Cheese Sauce, sprinkle with grated cheese and melted butter and glaze in a hot oven until hot and golden.
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