Asparagus crepes (3)
Instructions
Prepare the crepes: beat the eggs with water, milk, flour and 1 teaspoon salt.
Let stand for half an hour and then, pouring into a small Pan well greased with butter, batter prepared many very thin crepes (you don't have to bake the cracks more than 30 seconds per side).
Clean and boil the asparagus in salted water.
Cut the ends at a length of about 6 inches, put the rest in the mixer and frullatelo to get a puree that mixed with ricotta.
The stuffed crepes with ricotta cream, add the asparagus tips, close and place the crepes in a serving dish.
Melt the butter in a Bain-Marie.
Sprayed with melted butter and sprinkle the pancakes with nutmeg before serving.
