Asparagus in Buckwheat Crepes

Recipe by ellie_
READY IN: 2hrs 3mins




  • 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.