Crespelle with Spinach and Asparagus Spears

Make a thin dough from iodized salt, egg, milk and flour with a whisk and let it swell in the refrigerator for 15 minutes. Then, in a coated frying pan rubbed with rapeseed oil, bake four small crespellas (pancakes) in order.

In the meantime, heat a quarter of a liter of water and season with iodized salt and the juice of a lemon. Remove the peel from the asparagus spears, cut them diagonally into slices, add them to the boiling broth and cook them for about ten minutes until al dente.

Select and rinse the spinach, remove the large stems and pluck the leaves into pieces. Peel and finely dice the onion and garlic. Rub a coated frying pan with rapeseed oil, heat and add the garlic and onion, season with iodized salt, pepper and nutmeg and sauté for about five minutes.

Remove the asparagus spears, drain and add to the spinach form. Add the whipped cream, cook a little and season with iodized salt and freshly ground pepper. Cover the crespelle with the spinach filling, fold and bring to the table.

Tips:

Eggs are an optimal natural preserve because they have the highest biological protein quality of all natural foods and provide significant amounts of phosphorus, magnesium, calcium and potassium, as well as copper, manganese, iron, zinc, iodine and fluorine, further all B vitamins and vitamins A, E and K.

Our tip: Use the young, tender spinach from the ba

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