Baked buckwheat crèpes with Asparagus-Bacon-Ricotta filling

Ingredients for approx. 10-12 crèpes:

1 batch of buckwheat crèpes
1/2 batch of béchamel sauce

500g asparagus
200 g diced bacon
250 g ricotta
salt
pepper
oil for skillet
grated parmesan


Instructions:

Preheat oven to 180° C.
Start with preparing the batter for the crèpes.
While the batter is resting, wash asparagus and discard ends. Chop off heads; cut stems into 2 cm long pieces. Heat some oil in a large skillet on high heat. Add asparagus and sauté for a bit, then turn down heat to medium. Cook for approx 5-7 minutes, adding a bit of water if needed. Add diced bacon. Keep stirring until bacon is crunchy. Remove from heat, transfer to a bowl and let cool slightly.
Now prepare the béchamel sauce and set aside; cook crèpes.
By now, the asparagus should be cooled down enough; add ricotta, combine, add salt and pepper to taste.
Take a baking dish and add some béchamel sauce on the bottom. Then take a crèpe, distribute about 1-2 tablespoons of the asparagus filling to the center and distribute; fold crèpe in half, and then again in half. Add to baking dish. Keep going until dish is full, or ingredients are used up.
Add a tablespoon of béchamel on each folded crèpe and top off with some parmesan. Bake in oven for 10-15 minutes, until golden; you can also switch to top grill for a few minutes.