Asparagus and Lemon Ricotta Crepes - A better choice!

Ingredients

• FILLING
• 1/2 lb of asparagus (15-20 spears), woody stems removed
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1 tablespoon dijon mustard
• 1 tablespoons chopped fresh dill (or 1/2 teaspoon dried)
• 1/4 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon fresh black pepper
• Pinch of salt
• prosciutto slices (optional)
• WHOLE WHEAT CREPES
• 1/2 cup whole wheat flour
• 1/2 cup milk (1%)
• 1 large egg