Crêpes à la Liesel with ham, asparagus and Gouda

Ingredients

• 500 g of flour
• 2 eggs
• 250 to 500 ml of milk
• either still water or sparkling water, depending on the desired consistency
• 6 pinches of salt
• Cooked asparagus
• Cured ham, sliced thinly
• aged gouda
• butter for frying

Prepare a crepe batter by mixing flour, eggs, milk, water, and salt, and let it rest for 30 minutes.

Pour each pancake, pour half a cup of batter into a lightly greased frying pan and cook for 30 seconds on each side over high heat.

Mark the center of the crepe with a spatula to allow it to be folded in half.

Place a half-slice of ham on one side, then 2 or 3 asparagus spears, and cover with a thin layer of Gouda cheese.

Reduce the heat, add a little water to the frying pan, and cover.

After a few minutes, once the cheese has melted, serve.