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FOUR CHEESE AND WILD ASPARAGUS CR PESIngredients- For the dough: 200 g wheat flour, 1 tsp corn flour (Maizena), 2 eggs, 3 glasses whole milk, 2 tbsp olive oil, butter to smear the frying pan.
For the filling: 1 bunch of wild asparagus, 1 tbsp butter, 1 tbsp olive oil, 1 onion, 1/2 tbsp wheat flour, 1 glass whole milk, 200 g mozzarella, 150 g grated parmesan cheese, 200 g Dutch style cheese or Roquefort (optional), salt, nutmeg and pepper.Preparation- For the dough: Mix in a bowl the corn flour, the wheat flour, the eggs, the milk, salt and olive oil until you get a liquid dough. It has to be slightly thick but without any clots. (If it is necessary, use the electric mixer so you can get a fine dough).
Then, smear with butter the bottom of a frying pan. (It is advisable to use a crêpe pan, whis is a special frying pan, flatter and wider than usual. If you do not have one, you can use a conventional pan).
Put the pan on the heat and pour in it two tablespoons of the dough. Distribute the dough so
it covers the bottom of the pan. You must observe that the crêpes should not be too thick. Crêpes are usually slightly thin (about 2 mm).
Turn the crêpe over with a wooden spatula and take it out when it is slightly cooked. Set it aside. Repeat this process until you have no dough left.
For the filling: Pour some olive oil in another frying pan and sauté de asparagus until they are soft. Set them aside.
In another frying pan, sauté the onion (finely chopped) with 1 tbsp of wheat flour and some olive oil. When it starts getting brown, add the flour and toss until it dissolves.(It must not get burnt).
Then add the whole milk (it should be at room temperature or even lukewarm), the nutmeg, salt, and pepper. Stir until it starts thickening.
Add the cheeses in small pieces and wait until they melt down with the milk. You have to get a slighltly thick cream (like a bechamel sauce).
Dish elaboration: Take a crêpe and put some wild asparagus on top and two tbsp of the cheese sauce. Wrap the crêpe like a roll and pour some more sauce on top.
Serve hot.