Baked Asparagus Crepes

For the crepes: Combine all the ingredients, mix well, and allow to rest.

For the filling: Trim and rinse the asparagus, peel only the lower third, and boil in salted water about 8 minutes. Blanch the tomatoes, peel, quarter, core and cut into cubes.

Meanwhile, make 4 crepes and keep warm.

Peel shallots, chop finely and saute in hot olive oil until translucent. Add diced tomatoes and let simmer about 4 minutes. Season with salt and pepper.

Distribute asparagus and tomatoes on the pancakes, roll up and place in a buttered casserole dish.

Season cream with lemon juice, salt and pepper and pour over crepes. Sprinkle parmesan and pine nuts on top and bake in a preheated oven (200 °C) (approximately 425°F) for 25 minutes.