Orange Crêpe with Asparagus Spears and Hollandaise Sauce

Crêpe: Mix all the ingredients well with a magic wand and put in the refrigerator for 30 min. so that the flour in the batter can swell well. Pour some of the crêpe batter into the ceramic plate. Dip the baking plate of the crêpes maker upside down into the batter for a few seconds, so that a narrow layer of batter sticks to the surface. Now carefully lift the device vertically into the air, turn it to the other side and place it on the table. When the crêpe, baked on one side only, has reached the desired browning, remove it from the baking plate with the spatula and place it on a platter. Finish baking 12 crêpes and place 2 spears of asparagus on each crêpe form, roll up and bring to the table with the hollandaise sauce.

Asparagus spears: rinse the asparagus spears, peel them and cut away the woody end. Peel and finely dice the shallots. Cut two slices of the lemon into small pieces. Heat half the butter in a saucepan, sauté the shallot cubes until light and add the dripping asparagus. Spread the remaining butter evenly over the asparagus, season with salt and place the lemon slices on top. Cover the pot tightly with a lid and cook the asparagus on low heat for about 10 minutes. Then carefully remove the asparagus from the pot with a skimmer and drain.

Hollandaise sauce: Mix the white wine with the thyme, S

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