Spread the softened room temperature cheese on each crepe. Place one asparagus spear on each crepe.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

To make the crepes.

1 Cup Flour
3/4 Cup Water
3/4 Cup Milk, whole or 2%
3 Eggs
2 Tbs Butter, melted and cooled
1/4 tsp Salt

Whisk the eggs until foamy then add the rest of the ingredients and whisk until smooth. Cool in the refrigerator for about 1 hour.

Remove from the refrigerator and stir. The batter should be the consistency of heavy cream. If the batter is too thick stir in 1 tsp of water at a time. If the batter is too thin whisk in 1 Tbs of flour at a time.

Cook the crepes like pancakes in a small skillet or crepe pan. You may need to tilt the pan from side to side in order to spread the batter into a thin crepe. When the first side of the crepe has browned flip the crepe for just a couple seconds. Use the first crepe as a test; they are easy to make just practice a bit.

Two tips when cooking crepes do not allow the skillet get too hot and separate the cooked crepes with a piece of waxed paper or parchment paper so they do not stick to one another.

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