Preheat small skillet over medium heat.
Place eggs, canola oil, salt, flours and milk in a blender and blend until smooth.
Once skillet is hot, spray lightly with non-stick cooking spray and pour just enough batter to cover the bottom of the pan (about 1/4 cup). Swirl the batter around to evenly coat the surface.
Cook crepe until edges come loose from skillet (about 1 minute) and flip with a butter knife. Cook for another 30 seconds to one minute and transfer to a plate to keep warm.
Continue cooking crepes until batter is gone, and keep the stack warm by covering with a towel. Place a sheet of parchment paper between crepes to avoid them sticking together.
Wash, dry and snap ends off asparagus, then sauté lightly in same skillet over medium heat. Season with salt and pepper (optional).
At the same time, begin your balsamic reduction by placing vinegar in a small saucepan over medium heat. Cook for 5-10 minutes or until syrup-y, watching closely and stirring frequently.
To assemble crepes, wrap one slice of prosciutto around several sprigs of asparagus and lay inside crepe. Next, top with 2 teaspoons goat cheese and lemon zest and fold closed.
Drizzle balsamic reduction and serve immediately.
Recipe and photos by Dana Shultz for DietsInReview.com