Baked asparagus crêpes

Ingredients for 4 servings:

• 100 g flour
• ⅛ liter milk
• ⅛ liter beer, light
• ½ tsp salt
• 3 m.-sized eggs
• 25 g butter, melted, clarified
• 100 g butter, melted for frying
• 750 g asparagus, cooked or from the jar
• 8 slices of cooked ham
• Butter for the mold
• 30 g butter
• 20 g flour
• ⅛ liter cream
• 100 g blue cheese (e.g. Roquefort), cut into small pieces
• 1 egg yolk
• some salt and pepper, colorful from the mill
• ⅛ liter milk

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

with cheese sauce

Sift the flour into a bowl and stir in the milk mixed with the beer. Add salt, eggs, and melted clarified butter. Cover and let the batter rest for 60 minutes. Pour the melted butter into a hot pan (18-20 cm in diameter) and swirl it around. Pour a little batter into the pan and stir it around to spread it thinly. Cook until light brown and turn (I almost always fail the first one). Cook 8 crêpes in this way. Stack the baked crêpes on top of each other and keep warm between two plates. Top the crêpes with a slice of ham and 4 spears of cooked asparagus and roll them up. Butter a baking dish and place the filled crêpes next to each other. For the sauce, melt the butter, stir in the flour, and sauté until light yellow. Then add the milk, cream, and cheese one after the other and stir until the cheese is melted. Blend with egg yolk, pour over the crêpes, and bake in a preheated oven at 200°C for 20 minutes. Delicious with fresh white bread, a simple lettuce, and a light rosé wine.