How to Make Gefüllte Pfannkuchen mit Spargel (White Asparagus-Stuffed Pancakes) - A Step-by-Step Guide

If you are looking for a delicious and impressive dish to impress your family or guests, then look no further than Gefüllte Pfannkuchen mit Spargel, or White Asparagus-Stuffed Pancakes. This traditional German dish combines the delicate flavor of white asparagus with the heartiness of pancakes for a truly unforgettable meal.

White asparagus, also known as Spargel in German, is a seasonal delicacy that is highly prized in European cuisine. Its tender, sweet flavor pairs perfectly with ...

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Ingredients

  • 3 ½ pounds white asparagus
  • 1 tablespoon white sugar
  • salt to taste
  • 5 eggs
  • 1 cup all-purpose flour
  • ½ cup milk
  • 7 tablespoons butter, divided
  • 5 hard-boiled eggs, peeled and diced
  • 1 bunch flat-leaf parsley, finely minced

Information

  • Prep Time: 25 mins
  • Cook Time: 42 mins
  • Total Time: 1 hr 7 mins
  • Servings: 4
  • Yield: 4 servings

  • Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
  • Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add sugar and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
  • Whisk eggs and flour together in a large bowl. Add milk and 1 pinch salt; whisk into a smooth batter with no lumps.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Ladle 1/4 of the batter into the skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, using 1 tablespoon butter to cook each pancake.
  • Divide asparagus evenly among the pancakes. Wrap pancakes around the asparagus and place on serving plates.
  • Melt remaining 3 tablespoons butter in the skillet. Add hard-boiled eggs; cook and stir until heated through, 2 to 3 minutes. Stir in parsley. Divide egg mixture evenly over pancakes.
  • Nutrition

    590 cal.

    • Total Fat: 35g
    • Saturated Fat: 17g
    • Cholesterol: 553mg
    • Sodium: 376mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 10g
    • Total Sugars: 13g
    • Protein: 29g
    • Vitamin C: 42mg
    • Calcium: 227mg
    • Iron: 13mg
    • Potassium: 1133mg