Ingredients for 6 crepes
200 ml milk
a pinch of salt
A knob of butter
Piedmontese Toma in flakes
In a bowl beat with a hand whisk eggs and milk.
Add the polenta, mix the mixture and refrigerate to rest for at least an hour.Clean the asparagus and cook them by boiling in plenty of cold water for about 15 minutes.
After the rest, heat a wide and low pot with diameter 26 cm
Put a small piece of butter and melt.
Collect excess with a sheet of absorbent paper.
Put about the mixture of dough and cook for a couple of minutes and then turn gently.Cook until golden brown.
Apart from another pot, cook the egg for a couple of minutes.
Place the egg on each crepe, two asparagus and flakes of Piedmontese Toma.
Salt and pepper to taste.