Asparagus crêpes

INGREDIENTS FOR 4 PEOPLE
CRÊPES
3 eggs
250 g flour
40 g butter
600 ml milk
A pinch of salt
BÉCHAMEL
50 g flour
50 g butter
500 ml milk
Salt, pepper, nutmeg
FILLING
1 bunch asparagus
200 g cheese (Erdammer or Gruyère)
100 g grated Parmigiano
Butter
I make crêpes conventionally., combine milk and flour.
I add eggs.
Melted butter.
A pinch of salt. , whisking out lumps.
I strain until velvety and rest half an hour.
I cook batter in a crêpe pan on both sides until coloured.
I make all and set aside. This made 12; I used 8 and filled others with Nutella.

I boil asparagus, discard tough parts and chop tips and tender stalks.
I blend final stalk parts into cream.
I prepare béchamel, melting butter, stirring in flour, adding milk without lumps and boiling with salt, pepper and nutmeg.
I put 3/4 in a bowl, reserving some to top, and add asparagus cream.
I add reserved asparagus pieces and adjust salt and pepper.
I coarsely grate Erdammer.
I spread filling over crêpes and add cheese shreds and a little grated cheese.
I fold crêpes in half.pressing lightly centrally.
Then in half again into triangles.
I put in a buttered dish; disposable aluminium saves washing when hosting. I warm reserved béchamel, thin with milk, pour over crêpes and add Parmigiano and butter knobs.
I bake at 180°C for 15/20 minutes until coloured.