Ingredients for the dough:
Mix the eggs, milk and a little water, then gradually add the buckwheat flour until a soft dough is formed. Add 1 small drop of oil and 1 pinch of salt. Let the dough rise a little.
Ingredients for the filling:
Peel the asparagus. Peel white asparagus completely and only the bottom third of green asparagus. Cut the sticks in half lengthwise. Peel the onion and cut into thin strips. Peel and finely chop the garlic and ginger (a piece the size of a hazelnut). Clean the herbs (a few sprigs of each variety) and remove the leaves from the stems.
Mix the cream cheese with a little milk until smooth. Season with salt, pepper and a few drops of lemon juice.
Heat about half of the olive oil in a pan and add 1 tablespoon of batter for each serving. Swirl and turn the pan, spreading the batter evenly and thinly. Fry the underside until golden brown, then flip. Bake some pancakes and keep them warm in the oven.
Heat the remaining olive oil in a pan and fry the asparagus spears. After 1-2 minutes, add the onion, ginger and garlic. Salt and pepper the asparagus and pour a little maple syrup and lemon juice over them. Cook until al dente over medium heat.
Ingredients for the salad:
Wash and dry the arugula thoroughly. Mix olive oil with lemon juice and honey. Add salt and pepper. Mix the vinaigrette with the rocket just before serving.
Fill the pancakes (pancakes). To do this, spread the pancakes with 1 layer of cream cheese and place some of the asparagus spears in the middle. Drizzle a little oil from the pan, onions, garlic and ginger on top and top with some fresh herbs.
Roll up the pancakes and serve on plates with the rocket salad. Garnish with a few sprigs of herbs and drizzle with olive oil.