Heat milk and butter to warm. This keeps the butter in suspension in the finished batter. This will also help the crepe keep from sticking.

Mix the flour, salt and sugar in a large mixing bowl, make a well and add the egg, oil and blend in.

Add the beer. This gives the crepe a nice lacy texture. I learned about the Beer Technique from this Pastry Chef Jehnee Rains that use to work for Chez Panisse,

Strain the crepe batter, otherwise you get little lumps in finished product. Let the better set for 30 minutes in the fridge or up to overnight.

Steam or simmer the asparagus till tender using one of the Asparagus cooking methods Cool the asparagus till ready to assemble crepes.

Heat a small non stick skillet and coat with a bit of oil. Add from 1/4 to 1/3 cup batter and swirl around the pan so it is a very thin layer.

You see it can even go up the sides of the pan.

Use a rubber scraper or a thin non metal spatula to get under it and flip. Sometimes using your hands to help flip it works well. Cook the other side for only 15 seconds.

Here is a close up of the nicely browned and lacy crepe. The beer really helps that!

Stack the finished crepes with a layer of parchment or plastic wrap
in between.

Take 3 Spargel and asparagus and place with the ends towards the center so the tips will stick out. Fold the crepe over the ends and then roll it up as shown on the plate. Meanwhile heat the ham slices and make the cheese sauce.

The cheese sauce is simple. Heat the half cup milk to a low simmer on the stove or microwave and melt in the cream cheese or laughing cow wedges to save on calories. Mix well with a wire whisk till smooth. Heat the assembled crepes, then top with cheese sauce and the sliced ham.