Recipe by ellie_
I am looking for interesting ways to use some of the flour I have on hand - one of which is buckwheat and thought this looked promising and oh-so elegant. Recipe source: Bon Appetit (April 1986)
Top Review by JauntyJames
Delicious overall, and comes off as very fancy despite its simplicity. I thought the crepes were a little dry and a little salty, so I'd advise substituting in some wheat flour, maybe at 3/1 or 2/1 buckwheat to wheat.
For the crepes
- 1⁄2 cup buckwheat flour
- 1⁄4 teaspoon salt
- 2 eggs, room temperature
- 1⁄4 cup milk
- 3 tablespoons butter, melted
- 2 tablespoons clarified butter
For the sauce
- 3⁄4 cup champagne
- 1⁄2 cup shallot, chopped
- 2 1⁄2 cups whipping cream
For the asparagus
- 48 asparagus spears, peeled and trimmed to 4 inches
- 4 tablespoons butter, room temperature
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup fresh parsley or 1⁄4 cup chervil, minced
Directions See How It's Made
- To make the crepes: in a medium bowl sift flour and salt together.
- Whisk in eggs and then stir in the milk.
- Let crepe batter stand at room temperature for 1 hour.
- Stir melted butter into crepe batter.
- Heat a crepe pan or skillet (6-inch) over medium high heat.
- Add one tablespoon clarified butter to pan, swirling pan to cover and then pour out any excess butter. Remove pan from heat.
- Stir batter and then ladle 3 tablespoons of batter into the corner of the pan, tilt pan so batter will cover the surface evenly. Cook until bottom is brown, loosening edges with a knife; turn crepe and cook until other side is speckled brown. Slide crepe onto a plate and repeat with remaining batter; adjusting heat and adding more clarified butter if necessary. Cool and wrap crepes in foil. ***crepes can be prepared one day ahead and refrigerated.
- To make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half (5 minutes).
- Stir in cream, cooking until reduced to 2 cups (20 minutes) and then strain into a clean saucepan.
- Preheat oven to 300- degrees F.
- Rewarm crepes in the foil for 10 minutes.
- Cook asparagus in a pot of boiling water until tender; drain.
- Bring sauce back to a simmer and whisk in butter one tablespoon at a time and then season with salt and pepper.
- Place one crepe on a plate, put 6 asparagus spears on crepe with tips alternating so 3 face each end and then top with 2 tablespoons sauce. Fold crepe in half over the asparagus. Repeat with remaining crepes, asparagus and sauce with 2 crepes per plate, spooning remaining sauce over crepes and garnish with parsley or chervil.