Ingredients

For the crepes

- 250g (1/2lb) flour

- 1 tablespoon sugar

- 30g of butter

- 350ml of milk

- 150ml of blonde beer

- 3 eggs

- 1 tablespoons of Rhum

- salt

Filling

- 150g of asparagus

- 250g of ricotta

- 100g of fontina cheese

- dried tomato

- salt and pepper

- parmesan cheese

- some tablespoon of sour cream

Steam cook the asparagus for 10/15 minutes until they get a bit soft.

Crack 3 eggs in a bowl and beat them with a fork. In a bigger bowl put 250g of flour, sugar and a pinch of salt.

Pour the milk and mix it with the flour, starting from the center of the bowl. Pour the beer and finish to mix.

Add the eggs and mix everything until there are no lumps.

Melt the butter in the microwave and add it in the bowl. Add 2 tablespoons of Rhum and mix everything. Let the mixture rest for 20-30min in the refrigerator.

Beat the ricotta with salt and pepper to taste until you get it creamy.

Prepare the rest of the ingredients: slice the fontina, drain the tomatoes from the oil, grater the parmesan.

Make the crepes, you should get 10-12 crepes about 21/22cm diameter. Approximately in a 22cm pan I put 1/3 cup of crepes mixture. Warm a nonstick pan and add a ladle of butter (just for the first one). When warm add the crepes mixture. Move the pan in a circular motion until the dough is spread uniformly in the bottom, or use a spatula to help the dough to spread. Cook on medium heat until the border of the crepes becomes dry and starts to come off the pan, then flip it and cook few min on the other side.

Chop the aparagus in smal pieces. Spread some sour cream on the bottom of an oven pan. Fill the crepes: open the crepes on a plate.

Spread the ricotta on half of the crepes. Add on a quarter the asparagus, 2 pieces of fontina and one dried tomato.

Fold in 4 and place an asparagus head on top. Place the crepes on the oven pan. Pour one teaspoon of sour cream on top of each and spread the parmesan over all.

Cook in the oven at 180°C (350) for 10 to 15 minutes, to make them crispy and to melt the fontina inside. Serve warm.