Instructions: To make the pancake batter, put the flour and salt in a bowl and make a well in the centre. Beat the egg and add to the flour with the milk, then beat together to form a smooth batter.

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 tender. Finely tear the basil leaves and add to the warmed bechamel sauce.

To cook the pancakes, heat a spoonful of oil in a medium frying pan and when hot, add a ladleful of the batter. Fry on both sides until golden brown. Drain on kitchen paper. Repeat, heating the pan each time, to make 8 pancakes. Stack the pancakes between sheets of greaseproof paper and keep warm.

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

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