Lasagne timbale crepes with ricotta, asparagus and edam cheese

Ingredients

• 4
  
  eggs
  
• 240gr
  
  flour
  
• 600gr
  
  milk
  
• 
  
  salt
  
• 400gr
  
  asparagus
  
• 1
  
  onion
  
• 
  
  olive oil
  
• 500gr
  
  ricotta cheese
  
• 50gr
  
  bread crumb
  
• 1
  
  tablespoon butter
  
• 200gr
  
  edam cheese
  
• 
  
  parsely
  
• 2
  
  eggs
  
• 
  
  pepper
  

Directions

1. To prepare crepes:
   Mix eggs , salt and flour.
   Add gradually milk.
   Leave to rest the pug for 30 min.
   Warm a pan, grease it and add a few of pug to make crepes.
   Leave to cook.

2. To make filled:
   Mince onion.
   Chip and boil for a few minutes asparagus.
   Saute the onion with olive oli and add asparagus.
   Add salt.
   Mix ricotta cheese with eggs, parsley, salt adn pepper.
   Add asparagus
3. To make lasagne:
   Butter a mould and bond bread crumb.
   Compose lasagne alternating crepes, ricotta with asparagus and edam cheese.
   Bake for 6 min a 180°C.
   Serve with asapragus.
   Keen appetite!!!!
   🙂