Crêpes with Asparagus

For the crêpe batter, mix the milk with the flour, egg, yolk and salt, strain through a fine sieve and refrigerate, covered, for 30 minutes. Then stir in the melted butter and bake 8 thin crêpes in a coated pan brushed with a little oil and then keep warm. For the filling, peel the asparagus and cut it diagonally into pieces. Bring water to a boil with a little, salt, sugar and lemon juice and gently cook the asparagus pieces for about 15 minutes. Carefully clean the morels, cut them in half and rinse them in cold water. Peel and finely dice the shallots. Clean the sugar snap peas and cut in half diagonally. Sauté shallots in butter, add morels and deglaze with cognac. Add sugar snap peas and asparagus, steam briefly and season to taste. Divide the fillings not too abundantly among the 8 crêpes and fold them into nice pockets. For the sabayon, first chop the chervil. Then mix the wine, dijonnaise, yolks and honey and whisk in a metal bowl over a hot water bath until the whisk leaves visible traces. Remove bowl from water bath, continue whisking for a moment. Stir in chervil and season to taste. Serve with the crêpes.

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