Baked crêpes with asparagus and cooked ham

Ingredients for 4 servings:

• 12 stalk(s) white asparagus, thin
• 6 slices of cooked ham
• 50 g grated cheese, for gratinating
• 250 g flour
• 2 large eggs
• 500 ml beer, non-alcoholic possible
• 60 g butter, liquid
• 1 pinch of salt
• possibly mineral water
• 300 ml milk
• 25 g butter
• 25 g flour
• 1 bay leaf
• 100 g grated cheese, e.g. Emmental
• nutmeg
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Make a runny crêpe batter from flour, eggs, beer, butter, and salt. If the batter isn’t quite runny enough, dilute it with mineral water. Cover the batter with a kitchen towel and let it rest for an hour. Then fry it in batches in a non-stick pan. In the meantime, peel and cook the asparagus. I recommend using a steamer for this; the asparagus needs about 15 minutes at 90°C. For the béchamel sauce, heat the butter and flour in a saucepan, taking care not to let it brown. Slowly add the milk, stirring constantly to avoid lumps. Add the bay leaf and bring to a boil until the sauce thickens. Remove the bay leaf, gradually sprinkle in the grated cheese, and stir until melted. Season with nutmeg, salt, and pepper. Brush each crêpe with 1.5 tablespoons of béchamel and place 1.5 slices of cooked ham on top. Then place three asparagus spears in the center of the crepes, trimming the ends if necessary to match the length of the crepes. Roll up from the side, place in an ovenproof dish, and sprinkle with the remaining grated cheese. Bake at 180°C for 7 minutes, until the cheese is golden brown. Baking times may vary depending on the oven.