Asparagus Crepes

Combine dry ingredients. In another bowl, combine wet ingredients. Add half the wet ingredients to the dry and combine with a whisk. Add the remainder of the liquid and whisk into a smooth batter. Let the batter sit at room temperature for about 30 minutes.

Cut the asparagus into bite-size pieces on a 45 degree angle.

Place asparagus and water in a saucepan. Cover and cook for about 4 minutes over medium heat. Add the half and half and simmer 2 additional minutes.

Add the green onion, garlic, salt, pepper and lemon juice.

Thicken with the rice flour. Set aside.

Heat a 9 inch skillet and add a small amount of butter.

Add a ¼ cup of the batter. Tilt pan to spread batter thinly and evenly. Flip the crêpe when it turns golden brown and cook the other side until golden.

Place 2 to 4 tablespoons of filling on each crêpe and roll up.

Note: You can also transfer cooked crêpes to parchment paper or a plate, cover and keep in the fridge for up to a week. They can also be frozen between layers of waxed paper, and placed in a plastic freezer bag.