Crêpe opened

4 PEOPLE INGREDIENTS 1 package puff of Mozzarella cheese, 2 eggs, 25 g flour, a cup of milk, a knob of butter, a teaspoon of yeast, 200 g of frozen asparagus, 3 tablespoons extra virgin olive oil, a sprig of thyme, a tablespoon of lemon juice, salt and pepper.

Withdrawn Browse of Mozzarella from the refrigerator 1/2 hour before use; srotolatela and divide into 4 parts, leaving it covered with his card.

Prepare the dough for the crepes.

In a bowl mix the eggs with the flour and when you have achieved a smooth cream add milk, melted butter and baking powder.

Mix well.

Blanched for a few seconds the asparagus in salted water.

Retire it escolateli well.

Grease a small casserole (13 cm diameter) and pour a portion of the dough.

Cook Sweet flame.

When the batter will firm up in rigiratela surface resting on a small Pan cover, then slide the pancake in the pan.

Cook a few seconds the other side.

Repeat with the rest of the batter.

When serving place the crepes in a baking tray and on each roll out a sheet of Mozzarella and distributed over the asparagus, cut into chunks.

Passed in hot oven for a few minutes.

Flavored with an emulsion of olive oil, lemon and thyme leaves.