Crepes with asparagus
Ingredients for 4 servings:
80 gr flour
2 egg
250 ml milk
1 tbsp of extra virgin olive oil
20 gr butter
400 gr asparagus tips
150 gr flour
150 gr fontina cheese
150 gr gruviera (gruyere)
100 gr mozzarella cheese
100 gr grated Parmesan cheese
200 gr single cream
1 glass of milk
50 gr butter

Crepes with asparagus
Crepes: take a bowl, pour in flour and milk, mix, add beaten eggs, salt and oil; stir and mix all the ingredients.
Grease with a little butter a little pan and put over heat. When the butter is hot, pour one tbsp of the mixture, move the pan so as to cover the entire bottom, obtaining a thin “frittatina” (little omelette). Cook the crepes on both sides. Repeat with all the mixture.

Filling: Clean the asparagus, wash gently and boil in a little salted water.
Boil the milk into another pot. When boiling, pour in the flour. Remove pot from heat and stir with a wooden spoon mixing well; add boiled asparagus tips and diced cheeses. Stir the mixture for about 5 minutes more, then let it cool.
Fill the crepes, roll them and place into a buttered mold. Sprinkle with abundant grated Parmesan, cream and knobs of butter.
Bake in hot oven at 200°C, gratin for 15 minutes.
Serve crepes hot.

Chef’s advices
I suggest to pair this dish with Pinot Grigio (white wine).

Type od dish: second course
Serve: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: easy
Origin: Italy
Crepes with asparagus - Ricetta