asparagus pancetta baked crepe

Ingredients

• 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
• 800g full cream milk
• 1 small onion, peeled and stuck with 3 whole cloves
• 1 bay 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