View source for Pancakes with Parma Ham and Asparagus

[[The Green_Book|&lArr; The Green Book]]

[[File:deilces_dargenteuil_18036_16x9.jpg|400px|left]]
This savoury pancake recipe is a really special brunch, lunch or dinner. Asparagus and parma ham is a great combination - only bettered with an additional dollop of homemade hollandaise sauce.


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==Ingredients==
;For the pancake batter
:100g/3½oz flour
:2 free-range eggs
:large pinch salt
:250ml/9fl oz milk
:50g/1¾oz melted butter

;For the hollandaise sauce
:3 free-range egg yolks
:250g/9oz unsalted butter, melted
:½ lemon, juice only
:salt and freshly ground black pepper
:8 Parma ham slices
:16 asparagus spears

==Method==
#Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high.
#For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes.
#Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate.
#Without greasing the pan again, repeat the process in stage three to make eight thin pancakes.
#For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth.
#Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. #Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm.
#Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry.
#To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges.
#Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat.

<small>''Simon Hopkinson'' [https://www.bbc.co.uk/food/recipes/deilces_dargenteuil_18036 https://www.bbc.co.uk/food/recipes/deilces_dargenteuil_18036]</small>