Savory Asparagus Crepes
For the batter: Whisk together the flour, eggs, milk and 1 pinch of salt until smooth. Let rest for 20 minutes. Preheat the oven to 200°C (approximately 400°F). In a crêpe pan or small frying pan, heat a little butter and add 1 ladle of batter. Turn and tilt the pan to coat the base and cook for about 2 minutes per side. Remove from the pan, keep warm and repeat with the remaining batter.
Rinse the asparagus, peel, cut off the woody ends and blanch in boiling salted water for 5-7 minutes. Drain. Lay out the crêpes, top each with 2 slices of ham and 3 pieces of asparagus, roll up and place in a buttered baking dish. Sprinkle with cheese and bake for 15-20 minutes, until golden brown. Serve with fresh ground black pepper.