Asparagus And Basil Pancakes

Directions

1. To make the pancake batter, put the flour and salt in a bowl and make a well in the centre. Beat the egg and add in to the flour with the lowfat milk, then beat together to create a smooth batter.
2. Pre-heat the oven to 200C/400F/gas6.
3. Trim asparagus and put on a baking tray. Finely chop the shallots and sprinkle over the asparagus, then drizzle over the extra virgin olive oil. Roast in the oven for 10-15 min till tender. Finely tear the basil leaves and add in to the warmed bechamel sauce.
4. To cook the pancakes, heat a spoonful of oil in a medium frying pan and when warm, add in a ladleful of the batter. Fry on both sides till golden. Drain on kitchen paper. Repeat, heating the pan each time, to make 8 pancakes. Stack the pancakes between sheets of greaseproof paper and keep hot.
5. To serve, add in a dollop of sauce to each pancake, put some of the asparagus and shallots in the middle and roll up. Sprinkle Parmesan cheese on top.