Put flour and salt in a bowl, start adding the milk slowly, stirring.
Then also incorporate oil and eggs and work until you get a very fluid batter.
Melt a little butter in a non-stick pan and start to cook the pancakes, a ladle at a time, by twirling the pan to roll it out.
When the sides begin to coagulate and detach, turn the crepe to cook the second side too.
Continue like this until all the batter is used up.
As soon as they are ready, stack the crêpes on a plate.
Clean the asparagus, leave the whole tips, cut the stems into small pieces, cook them in a pan with salt, oil and a little water, with a lid, until they are soft (about ten minutes).
Combine in a bowl béchamel, chopped gorgonzola and slightly warmed asparagus and mix gently.
Stuff the crêpes and fold them in a wallet (half-moon and then half again).
Asparagus crepês are ready to be served.
This recipe has already been read 251 times!