Crepes filled with ham, emmenthal cheese and asparagus

Melt butter in a pan, add flour, and cook for a minute before whisking in the milk. Add salt and pepper to taste. Bring to a boil and cook for two minutes, stirring.

Spread crêpes with ham, half the cheese and the asparagus. Roll up the crêpes.

Place crêpes in a buttered ovenproof dish, pour over half the béchamel sauce, and cover with remaining grated cheese. Cook at 375˚F (190˚C) for 15 minutes.