Instructions: To make crespelle: Combine flour, milk, water, eggs and 1/4 cup melted butter, whisking liquid into dry ingredients till smooth batter forms. Strain to remove lumps. Cover batter and let rest for 30 minutes before using.

To cook, heat non-stick 8-10 inch crepe pan or sloped-sided skillet over medium to medium-low heat. Melt 1 tablespoon butter in pan and with paper towel wipe butter all over pan surface, removing excess butter in process. Stir batter with ladle, lift pan off heat and pour in batter while rotating pan to coat bottom evenly with batter. Return pan to heat and heat until surface of batter is dry and edges of crespelle turn golden and curl freely from sides of pan.

With edge of spatula, gently lift crespelle, flipping it over on its other side for only a few seconds. Lift crespelle out of pan with spatula or with your fingertips. Stack crespelle gently on plate. If made ahead, cover with plastic wrap. Its best not to refrigerate them.

To make asparagus filling: Preheat oven to 350 degrees. Blend ricotta, mozzarella and salt and pepper. Fold in asparagus. Place a crespelle on a board and smooth about 2 heaping tablespoons filling on half the crespelle, keeping filling 1/2 inch from edge. Fold other half of crespelle over filling and fold gently in half again. Repeat with remaining crespelle.

Choose a glass baking dish just large enough to hold all of the crespelle in a single layer. Brush bottom and sides of dish with butter. Place folded crespelle in pan, overlapping them slightly, open end over small closed end.

Brush tops of crespelle with butter and cover dish tightly with foil. Place in oven for 15 minutes. Remove from oven and sprinkle with grated Parmigiano Reggiano cheese. Serve 2 per plate as an appetizer

Variation: Make a thin cheese sauce (which may be flavored with a bit of asparagus puree) to spoon over the crespelle before sprinkling with Parmigiano over.

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