Ingredients for 6 crepes
200 ml milk
a pinch of salt
A walnut of butter
Toma Piedmontese flakes
In a bowl beat with a hand whip eggs and milk.
Join the polenta, mix the mixture and refrigerate to rest for at least an hour.Clean the asparagus and cook them upright in plenty of cold water for about 15 minutes.
Once the rest heat warm and low with a diameter 26 cm
Put a small piece of butter and melt.
Collect excess with a sheet of absorbent paper.
Put a ladle of dough and make cooking for a couple of minutes and then turn clearly.Cook until golden brown.
Apart from another pan, cook the egg for a couple of minutes.
Adjack the egg, two asparagus and flakes of Toma Piemontese on each crepe.
Salt and pepper to taste.