2 teaspoons butter or cooking oil 3 eggs 1/4 cup all purpose flour 1/2 cup non-fat or low-fat (1%) milk 1/4 teaspoon salt 3/4 cup part skim ricotta cheese 2 tablespoons lemon juice 1 pound fresh or 1 package (10oz) frozen asparagus spears, cooked and drained 1 teaspoon grated lemon peel
Preparations:
In preheated 450*F oven, melt butter in 9 in. pie plate or 10 in. omelet pan or skillet with oven proof handle* Tilt plate to coat bottom evenly with butter. Meanwhile, in medium bowl, beat together eggs, milk, flour and salt until smooth. Pour into hot pie plate. Bake 8 minutes. Reduce heat to 375*F and continue baking until golden brown and sides are puffy, about 8 minutes more. In a small bowl, stir together ricotta and lemon juice until well blended. Arrange asparagus as spokes on hot pancake. Dollop with ricotta mixture. Sprinkle with lemon peel. Serve immediately.
* To make handle ovenproof, wrap completely with aluminum foil.
Yield: 3 servings Post # 525
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