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1
Make crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
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2
Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
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3
Assemble and bake crepes: Preheat oven to 350u00b0F.
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4
Spread 1/4 cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
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5
Make topping while crepes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
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6
Spoon topping over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
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7
Heat butter in skillet, then add reserved asparagus tips and toss until warm.
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8
Put 2 crepes on each of 8 plates and top with asparagus tips.
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9
Cooks' note:
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10
Filling and crepes can be made 2 days ahead and kept, separately, covered and chilled.
