In a bowl, mix the flour, salt and curry powder. Gradually add water while whisking until smooth. Leave to rest for at least 2 hours in the fridge.
Finely chop the onion and trim the asparagus. In a frying pan, fry the onion for 2mn on high heat in 1tbsp olive oil. Turn down to medium heat, add the asparagus and fresh spinach leaves, cover and cook for 5mn. Set aside and leave to cool.
Add the spinach and onion to the dough and stir well.
Add 1tbsp olive oil to a 20cm pan. When hot, pour a ladder of dough. Top with an asparagus. Flip the crêpe after 1mn. Your first crêpe is ready within seconds! Repeat until you’re out of dough!