Shift dry ingredients together
In a blender add all of the ingredients. Blend on high speed for 30 seconds. Stop, scrape down the sides of the blender and blend again for another 30 seconds.
Heat a lightly oiled crepe pan over medium heat. (We recommend you rub the oil onto the pan using a piece of paper towel.)
Pour batter onto the preheated crepe pan, then tip and rotate the pan to spread the batter as thinly as possible. Half a cup of crepe batter perfectly covers a crepe pan and makes a thin crepe 9" in diameter.
Brown two to three minutes on one side, flip the crepe when the underside is crispy and unsticks by itself. Loosen the sides with a flat tool and then slide a spatula under the crepe to flip onto the other side.
Cook for a minute more on the other side and then transfer to a plate. Repeat the process until no more batter remains.
Fill each crepe with a smear of French connection cheese and melon salad.
In a small bowl with olive oil, vinegar, salt, and several grinds of pepper, mix asparagus, melons, and chopped tarragon