Ingredients for 6 crepes
100 g Wholemeal Polenta Mulino Marello
200ml milk
2 eggs
a pinch of salt
6 eggs
12 asparagus
Salt
Pepper
A knob of butter
Flaked Piedmontese toma
Procedure
In a bowl, beat the eggs and milk with a hand whisk.
Add the polenta, mix the mixture and place in the fridge to rest for at least an hour. Clean the asparagus and cook them by boiling them in plenty of cold water for about 15 minutes.
After resting, heat a large, low pan with a diameter of 26 cm
Place a small piece of butter and let it melt.
Collect the excess with a sheet of absorbent paper.
Place about a ladle of dough and cook for a couple of minutes and then turn gently. Cook until golden brown.
Separately, in another pan, cook the egg for a couple of minutes.
Place the egg, two asparagus and flakes of Piedmontese toma on each crepe.
Salt and pepper to taste.