1. Crêpes: Mix flour, salt, eggs, milk and 2 tbsp butter in blender until smooth. Strain through fine-mesh sieve. Let stand for 20 minutes. (Can be made up to 12 hours ahead, covered and refrigerated.)

2. Heat 8-inch nonstick skillet over medium heat. Brush with some of remaining melted butter. Pour scant 1/4 cup batter into skillet, swirling to coat bottom. Cook, turning once, for 2 to 3 minutes or until slightly curled on the sides and golden. Repeat with remaining melted butter and batter. Makes 8 crêpes.

3. Blender Hollandaise: Heat butter in small saucepan over medium-high heat until melted and bubbling. Purée egg yolks, lemon juice and mustard in blender until smooth. With motor running, pour in butter. Season with salt and cayenne. Keep warm.

4. Lay one panino and two asparagus spears down center of each crêpe; roll up. Arrange two stuffed crêpes on each plate. Spoon hollandaise over top and garnish with chives.

Tips:
• Top stuffed crêpes with a poached egg for extra protein.

• For easy preparation, use store-bought crêpes.