2 tb Sunflower oil
25 g Pinenuts; (1oz)
50 g Mushrooms; wiped and sliced
; (2oz)
1 ts Cornflour; dissolved in 2
; tablespoons water
1/2 250 g tub creme fraiche
1 290 g can asparagus
Heat the oil in a frying pan and stir-fry the pinenuts until golden, remove
from the pan.
Add the mushrooms and cook for 2 minutes then gradually add the creme
fraiche and the cornflour. Cook gently until the mixture thickens.
Add the asparagus and cook for 2 minutes.
Warm the pancakes in the microwave for 30 seconds, then place the filling
in the middle and sprinkle with the pinenuts. Fold over the pancakes and
serve immediately.
Yields
6 servings