To make batter, sift flour with a pinch of salt into a bowl. Whisk in egg. Stir in half of milk, until smooth. Stir in remaining milk and cream. Allow to rest 30 mins.
Heat a non-stick frying pan on medium. Brush with a little melted butter. Add a ladle of batter and tilt pan to cover base. Cook for 1 minute, until bubbles appear. Turn crepe and cook for another minute. Repeat with remaining melted butter and batter to make four crepes.
Preheat oven grill on medium. Place crepes on a flat surface and top each with turkey, Jarlsberg cheese, cranberry jelly & asparagus. Season with cracked pepper. Roll to enclose.
Place in a heatproof serving dish, pour over cream and sprinkle with grated cheddar. Place under grill for 3 minutes, until cheese melts and cream is bubbling.
Serve immediately with a drizzle of cranberry jelly & dill to garnish.
Cook's Tip: You can make the crepes the night before and fill & grill to serve.