For the crepes:
2 heaping T. flour
2 heaping T. cornstarch
2 eggs
1 cup milk
1/4 tsp salt
1. Place all ingredients into a blender and blend until smooth (or use a hand mixer)
2. Let rest 1/2 hr. If too thick, thin out with a little milk. Mixture should be
the consistency of thick cream.
For the filling:
Steamed or boiled asparagus and grated Parmigiano cheese, salt and pepper.
3. Swirl about 1/4 cup of the batter in a slightly greased non-stick pan to make each
crepe.
4. Place 2 whole asparagus in each, sprinkle generously with cheese and seasonings. Dot with butter or spritz with olive oil. Roll up.
Tip: For a more elaborate dish you could cover them with béchamel sauce,
sprinkle with Parmigiano cheese and brown slightly under the grill.