Name: Creamy White Asparagus Stuffed Pancakes
Prep time: 25 min
Cook time: 42 min
Total time: 1 h 7 min
Yield: 4
Cuisine: US
Ingredients: 3.5 pounds white asparagus; 1 tablespoon white sugar; Salt to taste; 5 eggs; 1 cup all-purpose flour; 0.5 cup milk; 7 tablespoons butter, divided; 5 hard-boiled eggs, peeled and diced; 1 bunch flat-leaf parsley, finely minced

Wraps and Rolls

Gefüllte Pfannkuchen mit Spargel (White Asparagus-Stuffed Pancakes)

Aug 2, 2025
by Adelle Mclaughlin
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

25 mins
COOK TIME

42 mins
TOTAL TIME

1 hrs 7 mins
SERVING

4 People
VIEWS

0

Delicate, savory pancakes embrace the subtle sweetness of white asparagus in this elegant dish. Topped with a creamy, herbed egg mixture, it's a delightful symphony of flavors and textures, perfect for brunch or a light lunch.

Ingridients

Adjust Servings

3.5 pounds white asparagus

1 tablespoon white sugar

Salt to taste

5 eggs

1 cup all-purpose flour

0.5 cup milk

7 tablespoons butter, divided

5 hard-boiled eggs, peeled and diced

1 bunch flat-leaf parsley, finely minced

Nutrition

Carbohydrate

46 g
Cholesterol

553 mg
Fiber

10 g
Protein

29 g
Saturated Fat

17 g
Sodium

376 mg
Sugar

13 g
Fat

35 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Prepare the Asparagus: Peel white asparagus from top to bottom with a vegetable peeler, starting just below the tips. Trim off any tough, woody ends using a knife.

02

Step

20 mins

Cook the Asparagus: Arrange asparagus spears in a large, wide saucepan and cover with lightly salted water. Bring to a boil, then add sugar and salt. Reduce heat to a simmer and cook until the asparagus is tender and easily pierced with a knife (15-25 minutes). Drain well.

03

Step

5 mins

Make the Pancake Batter: In a large bowl, whisk together eggs and flour until combined. Gradually add milk and a pinch of salt, whisking until the batter is smooth and free of lumps.

04

Step

15 mins

Cook the Pancakes: Melt 1 tablespoon of butter in a large nonstick skillet over medium-low heat. Pour 1/4 of the batter into the skillet and cook until bubbles begin to form and the edges appear dry (3-4 minutes). Flip and cook until golden brown on the other side (2-3 minutes). Repeat with the remaining batter, using 1 tablespoon of butter for each pancake.

05

Step

5 mins

Fill the Pancakes: Divide the cooked asparagus evenly among the pancakes. Wrap each pancake around the asparagus and place them on serving plates.

06

Step

5 mins

Prepare the Egg Topping: Melt the remaining 3 tablespoons of butter in the skillet. Add the diced hard-boiled eggs and cook, stirring occasionally, until heated through (2-3 minutes). Stir in the minced parsley.

07

Step

1 mins

Serve: Spoon the egg mixture evenly over the asparagus-stuffed pancakes and serve immediately.

For a richer flavor, consider using browned butter for cooking the pancakes.
If white asparagus is unavailable, green asparagus can be substituted, though the flavor profile will be slightly different.
A squeeze of fresh lemon juice over the finished dish adds a bright, citrusy note.

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Adelle Mclaughlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.