To make the pancake buffet, put the flour and salt in a bowl and make
a well in the inwardness. Beat the egg and add to the flour with the
milk, then beat together to form a smooth dinge.

Pre-heat the oven to 200C/400F/gas6.

Trim asparagus and put on a baking tray. Finely chop the shallots and
sprinkle over the asparagus, then drizzle over the olive oil. Roast
in the oven for 10-15 minutes until tenderise. Finely tear the basil
leaves and add to the warmed bchamel sauce.

To cook the pancakes, heat a spoonful of oil in a medium frying pan
and when hot, add a ladleful of the dinge. Fry on both sides until
golden embrown. Drain on kitchen report. Repetition, heating the pan each
time, to shuffling 8 pancakes. Stack the pancakes between sheets of
greaseproof paper and keep tender.

To service, add a dollop of sauce to each pancake, put some of the
asparagus and shallots in the middle and roll up. Sprinkle Parmesan
cheeseflower on top.