Asparagus Crepes

IMG_20141022_193235548For 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
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.