Fine English Cookery/Michael Smith 1998

Bacon and Asparagus Fraze
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 eggs 30g/1 oz flour scant 125ml/1/4 pint single cream
salt and white pepper 100g/3 oz onion 100g/3 oz cooked ham or bacon
asparagus tips (cook fresh asparagus or use tinned) butter for frying



1 Make a batter with the eggs, flour and cream, season and add a little water if it is too thick.
2 Finely slice the onion and the bacon or ham. Fry these in a little butter until golden brown. Drain away the fat. Drain the asparagus tips if they are tinned.
3 Make up small pancakes from the batter, adding a mixture of the onion, ham and asparagus tips before turning the fraze over to brown on the other side. Serve as quickly as possible after cooking.
4 Just how many you make will depend on the generosity of the filling and the size of fraze you like to serve, but each fraze should have an abundant filling. I count on the above quantities to make four.

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