Asparagus and Prosciutto Crêpes

CRÊPES:--
1 cup whole milk +2 tbsp
3 eggs
¼ tsp salt
¾ cup flour
3 tbsp butter, melted & slightly cooled, plus
FILLING:--
32 spears thin asparagus, trimmed
250 g whipped cream cheese
¼ tsp SIDS CRAZY SALT
8 thin slices of prosciutto
SIDS SALT & PEPPER to taste

CRÊPES: Add the 1 cup of milk, eggs and salt into a blender and blend until smooth. Add the flour and blend until smooth. Add the butter and blend until smooth and incorporated. Let the batter rest for at least 30 minutes and up to 24 hours. (after 30 minutes, let the batter rest in the refrigerator until ready to use) When ready to make the crêpes, test the batter consistency-- it should be as thick as heavy cream. If it is as thick as pancake batter, add the additional 2 tablespoons of milk.
Heat a 20 cm crêpe pan or a 25 cm non-stick frypan over medium-high heat. Using a paper towel, spread about ½ teaspoon of butter onto the bottom of the pan. The butter should sizzle upon contact, but not instantly burn. Lift the pan from the heat, pour in ¼ cup of the batter into the pan, tilting and rotating the pan in one direction so the batter spreads evenly across the bottom of the pan in a thin circle. If there are any holes, quickly add a few drops of the batter to fill them in. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely brown. Gently flip the crêpe and cook until the centre is firm and the second side is lightly browned. (The first side is presentation side) Slide the crêpe onto a large plate or cooling rack and repeat with the remaining batter. Layer sheets of baking paper between each crêpe as they come out of the pan. (You will have a total of 8 crêpes)
To store, wrap the stacked crêpes in plastic wrap and then place in a large plastic freezer bag. The crêpes will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw at room temperature until pliable.
FILLING: Prepare an ice bath then set aside.
Bring 4 cm of salted water to a boil in a large frypan over high heat. Add the asparagus and cook, uncovered, until tender but still green, about 3-5 minutes. Transfer the asparagus to the ice bath to chill. Drain well and blot dry with paper towels then set aside.
To assemble, lay the crêpes presentation side down on a clean work surface. Spread each crêpe with 2 tablespoons of the cream cheese, lightly and evenly sprinkle with SIDS CRAZY SALT and season with SIDS SALT & PEPPER. Arrange one slice of prosciutto on each crêpe. Arrange 4 asparagus spears across the bottom third of each crêpe. Neatly roll the crêpes into tight cylinders. Trim the ends of each crêpe and cut into two or four pieces that are flat on one side and angled on the other. Transfer to a platter and serve with the dipping sauce. (Rolled and uncut crêpes can be made up to one day in advance.) Enjoy!
History: The word prosciutto is derived from Latin pro (before) + exsuctus (past participle of exsugere "to suck out [the moisture]"); the Portuguese presunto has the same etymology. Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli-Venezia Giulia region. Another notable type is Speck Alto Adige PGI from the South Tyrol region.