Baked Crepes with Asparagus and Cheese
For the crepes, mix flour with milk until smooth, stir in eggs and season with salt. Heat butter in a skillet and successively fry batter into 8 crepes.
For the asparagus filling, rinse white and green asparagus and peel and trim as necessary. Cut white and green asparagus diagonally into pieces 2-3 cm long (approximately 3/4-1 inch long). Sauté white asparagus in butter, pour in wine, cover and simmer gently about 10 minutes. Stir green asparagus into filling mixture and simmer about 6 more minutes. Pour cream into filling and let simmer briefly. Stir sour cream into filling and season to taste with salt, pepper, nutmeg and lemon juice.
Preheat oven to 220°C (approximately 425°F).
Divide filling among crepes, fold up and place in a baking dish. Sprinkle cheese over crepes and bake until cheese is melted, about 5 minutes. Garnish crepes with flakes of black truffles as desired to serve.