Crespelle with asparagus and Prosciutto di Modena

Ingredients

  • 200 g of flour
  • 1/2 liter of milk
  • 2 whole eggs
  • 1 egg yolk
  • 400 g of cottage cheese
  • 320 g of bechamel
  • 130 g of grated Parmigiano Reggiano DOP
  • 300 g of boiled asparagus
  • 170 g of PDO Modena Ham
  • 2 slices of Prosciutto di Modena in strips
  • salt
  • White pepper

The quantities indicated are enough for four people.