Shrimp and Asparagus Stuffed Pancakes

For the Pancake

• Just under ½ pint milk
• Pinch of salt
• 1 tablespoon

Make the pancake batter by sifting together the flour and salt and mixing in the 2 eggs and most of the milk. Beat well until the surface of the batter is covered with bubbles, stir in the rest of the milk and leave to stand for at least ½ hour in a cool place. Cook the asparagus in the usual way and cut off the tips about 2 in. down the stalks. Chop the rest of the stalks. Make a sauce with th