Crepes gratin with asparagus and ham bechamel sauce

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 eggs
• 1/4 teaspoon salt
• Canola oil for the pan
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups hot milk
• 1/4 teaspoon garlic salt ( or more to taste )
• 1/2 teaspoon Italian spices
• 1 pinch nutmeg
• Ground pepper, to taste
• 1 1/2 cup cooked ham ( of your favorite cut ), chopped in small chunks
• 24 small asparagus, blanched for 2-3 minutes
• 2 cups sharp cheddar, grated
• Fresh parsley, coarsely chopped