Coconut & Vanilla

Crêpes with marinated green asparagus and smoked salmon

for 4 persons

(please note the rest time for the batter for the crêpes)

Ingredients:

For the crêpes:

• 4 Tbsp butter
• 4 eggs
• 1 pinch of salt
• 250 ml sparkling water
• 250 ml milk
• 200 g flour
• 100 g corn starch

For the asparagus:

• 1 kg green asparagus
• 2 Tbsp pistachio oil (or olive oil
• 1 Tbsp olive oil
• 1,5 Tbsp cider vinegar (or white whine vinegar)
• salt, pepper
• 1/2 tsp sugar
• olive oil for the pan
• freshly grated orange zest (optional)

Additionally

• clarified butter for baking the crêpes
• 300 g smoked salmon (ham as an alternative)

Melt the butter. Whisk together the eggs, water, milk and the salt. Add the butter and beat until foamy. Sieve the flour and the corn starch on top and whisk again. Let the batter rest for 1 hour. Rinse the asparagus and cut off the ends generously or simply break them off. Therefore bend the stalks, they break naturally on the right spot. Discard the trims or put them aside for broths, soups or stocks. Heat a large pan (notch 6-7 from 9 on my stove). Add about 1 Tbsp olive oil. Sautee the asparagus from all sides. It should be still crunchy and firm to the bite. Season lightly with salt and pepper. The thin stalks are ready after 5-6 minutes, the medium ones after 7-8 minutes and the real thick ones after 9-10 minutes. Place the asparagus on a large plate. Let cool for 5 minutes. Bake the crêpes and keep them warm in the oven (I heat the oven to 75° C therefore). Place the dinner plates in the oven, too.

Use a screw top jar for making the vinaigrette. Add oil, vinegar, sugar and 1 Tbsp water. Season with salt and pepper. Close the jar and shake. Spread the vinaigrette evenly on the asparagus, as well as the orange zest.

Let it marinate until the crêpes are done. When I made it that was about 10-15 minutes.

Tear the smoked in salmon in pieces and pass with the crêpes and the asparagus.