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A Little Background

Crepes are very popular in Germany and my German friends call them
Crepes. There are several French words carried into the German everyday
language like French Fries are called Pomme Fritts.
The unique tip on the crepes is to add beer. This really gives the French dish a German kick!.

Prep

Warm the milk and butter together. This helps keep the butter evenly distributed in the batter and improves the texture of the crepes.

In a bowl, mix the flour, salt, and sugar. Make a well and add the egg and oil, then begin blending everything together.

Add the beer to the batter. This gives the crepes their signature light and lacy texture.

Strain the batter to remove any lumps. Let it rest in the refrigerator for at least 30 minutes before cooking.

Cook the asparagus until tender using your preferred method—steaming or simmering both work well.

Once cooked, set the asparagus aside and allow it to cool slightly before assembling the crepes.

Pour a small amount of batter into a lightly oiled pan and swirl it to form a thin layer.

Let the crepe cook until the surface sets and small bubbles form.

Carefully flip the crepe using a spatula. Cook briefly on the second side.

You’re looking for a lightly browned, lacy texture—this is where the beer really makes a difference.

Stack the finished crepes with parchment or plastic wrap between each one to prevent sticking.

Place the asparagus inside the crepe, fold the ends, and roll it up so the tips remain visible.

Arrange the filled crepes on a small bed of cheese sauce on the plate, ready for the finishing touches.
Top the crepes with warm cheese sauce and slices of ham. Serve immediately while hot.

This dish has endless creative ways it can be prepared.
I would love to see what you come up with.
Please let me know.