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For the crepes 50 g flour (type 00) 1/2 tsp salt 100 ml milk 1/2 egg
For the filling 150 g white asparagus 1/2 spring onion Seed oil Salt Pepper 150 g béchamel sauce 8 slices of Speck Alto Adige PGI
To serve 1 spring onion Speck Alto Adige PGI
For the crepes 100 g flour (type 00) 1/4 tsp salt 200 ml milk 1 egg
For the filling 300 g white asparagus 1 spring onion Seed oil Salt Pepper 300 g béchamel sauce 16 slices of Speck Alto Adige PGI
For the crepes 200 g flour (type 00) 1/2 tsp salt 400 ml milk 2 eggs
For the filling 600 g white asparagus 2 spring onions Seed oil Salt Pepper 600 g béchamel sauce 32 slices of Speck Alto Adige PGI
Preparation
Start by preparing the crêpes: Place the flour and salt in a bowl. Gradually add the milk while stirring with an electric mixer to avoid lumps. Then, add the eggs and mix until you have a smooth batter.
Heat a pan with a diameter of about 30 cm with a little oil. Pour a ladleful of batter into the pan and tilt it in all directions to distribute the batter evenly. Cook the crêpe for about 1-2 minutes on each side until golden brown.
Prepare the remaining crêpes in the same way, stacking them on a plate as they are done.
Peel and wash the asparagus, remove the woody ends, and cut into pieces about 1.5 cm long, keeping the tips intact. Wash and slice the spring onions.
Heat a pan with some oil and sauté the spring onions for about 2 minutes. Then, add the asparagus and cook for another 3-4 minutes. Season with salt and pepper, cover with a lid, and let steam for another 2-3 minutes until the asparagus is slightly softened but still crunchy. Remove from the heat.
Cut the mozzarella into small pieces.
Spread 1-2 tablespoons of béchamel sauce on the bottom of a baking dish and preheat the oven to 190°C (top and bottom heat).
Take a crêpe and spread about 1 tablespoon of béchamel sauce over one half. Put 4 slices of Speck Alto Adige PGI on top. Add 1-2 tablespoons of asparagus and a few pieces of mozzarella, setting aside the tips of the asparagus.
Fold the crêpe in half to form a semicircle, then fold again to create a quarter-circle and place it in the baking dish. Repeat with the remaining crêpes, arranging them slightly overlapping in the dish, adding a little béchamel sauce between each layer.
Finally, spread some more béchamel sauce and the asparagus tips over the crêpes and bake at 190°C for about 25 minutes.
Remove the crêpes from the oven, garnish with sliced spring onions and additional slices of Speck Alto Adige PGI and serve immediately.
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