Pancakes with Asparagus, Ham, and Cheese

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A savory version of pancakes is a great idea for lunch or dinner during the week. Serve it with a bowl of salad, and you have an excellent meal.

Rinse the herbs under running water, shake them well, and finely chop them. Mix flour, milk, eggs, and salt to make a thick batter for pancakes, then stir in the chopped herbs. Let the batter rest for 15 to 30 minutes before cooking to allow the starch granules to swell. Stir the batter well before cooking the pancakes.
Meanwhile, trim or snap off the woody ends of the asparagus, rinse them under running water, and cook them in salted water for 5 minutes. Drain the cooked asparagus, quickly cool them in cold water, and dry them.
Place a pancake pan on the stove and heat it well. Lightly grease it with oil, then pour in enough batter to thinly cover the bottom. Once the pancake is cooked on the bottom, flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate. Repeat the process until the batter is used up. Grease the pan with oil as needed.
Preheat the oven to 180 degrees Celsius. Take two or three asparagus spears and wrap them with a slice of ham, then roll them up in a pancake. Place the roll in a greased baking dish. Repeat the process until all the ingredients are used up. Sprinkle the filled pancakes with grated cheese before baking. Bake them in the preheated oven for 20 minutes until the cheese melts and turns golden brown. Serve the warm pancakes with a bowl of salad.

Before baking, you can optionally pour the pancakes with béchamel sauce and sprinkle them with grated cheese.