wheat flour – 1/2 cup
Eggs – 2 pcs.
butter libertine – 1 tbsp. spoon
milk and water – 3/4 cup of
salt – 1/2 tsp.
olive oil – for greasing the pan
asparagus (cuttings), fresh or canned, cooked -. 15-20 pcs
Roquefort cheese grated – 1/2 cup
milk – 3 / 4 cup
For the dough whisk the egg whites to a stable foam. The remaining components of the test beat in the mixer for 5 minutes to withstand a few minutes, then combine with the egg whites and stir.
Spread the dough into a heated and oiled pan and fry pancakes on both sides.
For the sauce, cheese, chop, combine with warm milk and stir until the cheese is completely dissolved.
Share on each pancake for two or three cutting asparagus, wrap and pour the cooked sauce. You can arrange the leaves of lettuce and tomatoes.
Serve pancakes with red dry wine.