for the crepes — makes about 28 crepes
4 x 61g minimum whole egg, warmed in hot water
1 x 61g egg yolk
100g clarified butter + 100g clarified butter or ghee for frying
60g wholegrain Dijon mustard
200g flour
2g fine sea salt
400g milk, warmed to 35°C
20g fennel top or dill finely chopped
1 spring onion, finely sliced

for the pancetta, asparagus béchamel
800g full cream milk
1small onion, peeled and stuck with 3 whole cloves
1bay leaf
5g whole black pepper

200g unsalted butter
5g Maldon sea salt
black pepper, freshly ground
210g flour
1 nutmeg, finely grated
50g finely grated Parmesan

100g fatty pancetta, finely shredded
20g unsalted butter
50g p/w shallots, finely chopped
3 bunches of asparagus (approx. 600g), snapped, peeled and cut into roughly 2 cm pieces

50g melted unsalted butter
50g finely grated Parmesan

for the crepes
best made the night before
Put the eggs in your mixing bowl and cover with very hot tap water for five minutes. Drain the water from the eggs, fry the bowl and crack the eggs into the bowl. Whisk the eggs on high, until they start to pale and foam, add the sugar and salt and continue whisking until thick and foamy. Slowly add the warmed clarified butter, then turn the speed down, add the flour and, and whisk until there are no lumps. Whisk in the Dijon mustard and then add the milk slowly, making sure that all of the flour has been picked up from the bottom of the bowl. The batter should have a smooth texture with no lumps of butter. Scrape the batter into the storage container and allow the batter to rest at least four hours, preferably over night.

Make sure that your clarified butter is molten. Place the crepe pans on high heat and when they are smoking put about a teaspoon of butter into each pan. Use a full 50ml ladle of crepe batter for each crepe, pouring it into the middle of the pan and swirling it around. As soon as the crepe is set use the metal spatula to turn it, wait for one second and then tip on to a tray.

for the pancetta, asparagus béchamel
Put the milk, onion into a saucepan and on very low heat bring the milk to a simmer; turn off the heat set a timer for 30 minutes. When the timer goes, pressing hard against the onion, strain off the milk.

Put the butter into a saucepan and place it on medium heat. When the butter foams whisk in the flour and nutmeg and cook for a minute or two before slowly whisking in the infused milk a little at a time until fully incorporated. Stirring constantly bring to the boil and then whisk in the Parmesan.

Put the pancetta into a pan large enough to hold the béchamel as well and place it on low heat. When it starts to render a little add the butter and shallots and continue cooking until they are lightly coloured.

Add the asparagus and cook for another couple of minutes and then mix through the béchamel.

to assemble the dish — this can be done the night before
Brush a suitably sized baking dish with butter. Lay the prepared crepes out on your bench and then divide the béchamel between then. Fold them in half, lay them in the baking dish and brush them with the remaining butter. Scatter the Parmesan on top.

to serve
If you have made the day before make sure that you have the dish out of the friddge for at least two hours before you want to cook it.

pre heat the oven to 200°C
Bake for 30 – 45 minutes until the crepes are crispy and the centre of the béchamel is bubbling hot.