Thursday, February 14, 2008

Asparagus and Parmesan Pancakes


This year for difference from previous ones, the International Pancake day was celebrated by salt pancakes. For more specific taste, I used brown rice flour for the pancakes batter ( 1 egg, 500 ml milk, 1 and a half cup of flour, salt) and a mixture of mascarpone cheese, seasooning (salt, pepper) and grated parmesan (parmigiano reggiano) for spreading the ready pancakes, before placing the asparagus spears and put them in the oven.
The very nice part in this recipe is that the the oven time is low (about 10 minutes), which prevents the asparagus spears from overcooking and allows them to remain tender.

5 comments:

Patricia Scarpin said...

Alita, what a delicious recipe! I love savory pancakes (very common here in Brazil) and love asparagus as well.

Kate / Kajal said...

lovely savoury pancakes alita ... would've loved to try these.

Alita said...

Thanks Patricia, it seemed unusual to me at first, but then it proved to be a great combination :)

Kate, you're alays welcome! :)

White On Rice Couple said...

They're so thin and delicate, like crepes! We would loooove to have this for breakfast Alita! Can we have two plates full please? You're such bundle of talent and we especially love your beautiful desserts!

Mango Power Girl said...

yummy yummy...I'd like some for dinner right now :)

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