Asparagus and Ricotta Filled Crepes | RICARDO

Ingredients

• 1 egg
• 1/4 cup (60 ml) flour
• 1/2 cup (125 ml) milk
• Salt and pepper
• 3/4 cup (180 ml) ricotta cheese
• 1/3 cup (75 ml) fresh Parmesan cheese, grated
• 2 tablespoons (30 ml) 35% cream
• 2 tablespoons (30 ml) fresh parsley, chopped
• 2 tablespoons (30 ml) fresh chives, chopped
• 24 asparagus, grilled or steamed
• 1 recipe Hollandaise Sauce (see recipe for Grilled Asparagus with Tarragon Sauce)
• Fresh herbs for garnish