Summary

Ingredients

• 100 grams flour
• liter ⅛ milk
• liter ⅛ beer, light
• 0.5 teaspoon ½ salt
• 3 egg (s)
• 25 g butter, melted, clarified
• 100 g butter, melted for fryin
• 750 g asparaus, cooked or in a jar
• 8 slices cooked ham
• Butter for the mold

For the sauce:

• 30 g butter
• 20 g flour
• liter ⅛ cream
• 100 g mushroom cheese (e.. Roquefort), cut into small pieces
• 1 egg yolk
• some salt and pepper, more colorful from the mill
• liter ⅛ milk

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Instructions

1. Sift the flour into a bowl, stir in the milk mixed with the beer. Stir in the salts, eggs and liquid clarified butter. Cover and let the dough rest for 60 minutes.
2. Pour the melted butter into the hot pan (18-20 cm in diameter), toss out. Pour some batter into the pan and stir so that the batter is thinly distributed. Bake light brown and turn (I almost always fail the first one). Bake 8 crepes in this way.
3. Layer the baked crêpes on top of each other and keep them warm between two plates. Cover the crepes with a slice of ham and 4 sticks of cooked asparagus and roll up. Butter a baking dish and place the filled crepes next to each other.
4. Melt the butter for the sauce, stir in the flour and sauté until light yellow. Then add milk, cream and cheese one after the other and stir until the cheese has melted. Mix with egg yolk, pour over the crêpes and bake in a preheated oven at 200 ° C for 20 minutes.
5. Tastes delicious with fresh white bread, a simple lettuce and a light rosé.