crepe discovery

i owe my first crepe experience and my crepe recipe to one of my oldest greatest friends' older brother, benji. when we were in late elementary school, for some reason or another there were two or three of us spending the night at christi's, and somehow we convinced benji to make us crepes. they were, of course, fantastic. we smothered them in powdered sugar and ate until out tummies hurt. and then we begged benji for the recipe, which he gave us. i'm pretty sure the recipe is actually oriniginally from francois, the derdeyns' belgian exchange student (as opposed to any of the several other exchange students they've hosted), but i will always think of it as benji's.
traditionally, this recipe only comes out at my house for special occasions. it calls for two eggs and usually gets topped with all manner of delicious sweet things, and in any event generally sits in the back of the recipe stack (now cookbook) like a much-beloved but seldom worn pair of culinary heels. until now. because now i know that this recipe can be made (drumroll please) with Flax Eggs.

in honour of this monumental discovery, i give you,

Benji Derdeyn's Crepes
1.5 c flour
1 T sugar
1/2 t salt
1/2 t baking (the recipe doesn't actually specify which, but i use soda)
2 c milk
2 eggs (or flax eggs)
2 T butter
1/2 t vanilla

mix. pour. cook. eat.
*always follow the first pancake rule with crepes

and also
MK's Asparagus Crepes
follow directions closely or the temperature will be inideal

boil 3-4 stalks of asparagus for about five minutes, or until tender and very green
whilst asparagus boiling, cut up about 1/4 log of chevre or welsh goat cheese and put on plate. sprinkle with sea salt. have lemon wedge at the ready.
remove asparagus from water as soon as it's done and cut into little bite sized pieces.
put asparagus atop cheese on plate, spritz with lemon, stir up a bit.
make crepe. (the real one)
put asparagus-cheese mixture into crepe.
consume immediately.

*note: can substitute (olive oil and cayenne) sauteed green bean pieces for asparagus for a different take on things. use welsh goat cheese if possible when using green beans.