INGREDIENTS for the crepes 

2 eggs
400 gr milk
200 gr flour 
Nutmeg and pepper
Pinch of salt 

INGREDIENTS for the filling 

200 gr green asparagus 
150 gr ricotta cheese 
1 mozzarella cheese
4 tablespoons of béchamel souse 
50 gr of grated Parmesan cheese 
Garlic to cook the asparagus
Salt 
Pepper
Extra virgin olive oil
Chives and kitchen twine to close the sacchettini