Crepes con asparagi e prosciutto

1. Preparate il ripieno pulendo gli asparagi e bollendoli in acqua salata per 5 minuti. Tagliateli a pezzetti e scaldateli in olio
2. Cut off woody ends and cut in short pieces
3. In a large saute pan heat olive oil on high toss asparagus and ham. Remove from heat then add half of the grated parmesan, cubed fontina, sundried tomatoe,  salt and pepper to taste.
4. Put one large tablespoon of asparagus mixture in the center of prepared crepe. Fold in half, then fold in half again placing them close together with cut side down in buttered baking dish.
5. Dot each tip with butter and sprinkle parmesan generously over top.
6. Put in 400° oven for 15 minutes until crisp and lightly browned on top
7. con prosciutto.  Lasciate raffredare poi aggiungete parmigiana e fontina.
8. Preparate le crepes mescolando in una ciotola latte, farina, uova sbattute, burro fuso e un pizzico di sale e pepe.  Spennellate una padellina antiaderente con burro, versatevi un mestolo di pastella e fate cuocere una crepe dai due lati.  Procedete cosi per  12 crepes.
9. Farcitele poi con il ripieno, ripiegate a triangolo e adagiatele in una pirofila ricoperta di carta da forno e dopo averle spennellate con il burro rimasto e parmigiana.
10. Infornatele a 180˚ per 20 minuti.

Crêpe preparation

1.  Put flour and salt in small pitcher.
2.  Drizzle milk and stir until it is all added.
3.  Add beaten eggs.
4.  Brush butter or spritz with cooking spray in small crepe pan on high.
5. Pour a puddle (about 1/3 cup) in center and tip pan until it extends over bottom and slightly up sides.
6. Cook until lightly browned, then turn and cook briefly on other side.
7.  Layer on plate. Let cool then they can be wrapped in saran and refrigerated . These can be made a day ahead of time.