Buckwheat Crepes with Asparagus

Adapted from a recipe by David Tanis in the New York Times.
To make the crepes:  whisk together 2 C. buckwheat flour, 1 1/2 C. white flour, 2 eggs, 1 1/2 t. salt and 2 1/2 C. buttermilk.  Refrigerate the batter for 2 hours or overnight.

Thinly slice the bottoms of spring onions to make 2 C.  Finely mince the greens and keep separate.

Thinly slice 1 fennel bulb.

Saute the fennel and onions over medium heat with 2 T. olive oil or butter.  Sprinkle with salt and pepper.  Cook until they are lightly browned, then drizzle with 1 T. lemon juice and turn off the heat.

Heat a crepe pan or 8 inch cast iron skillet.  Coat the pan lightly with butter using a paper towel.  Add 1/4 C. crepe batter and cook until lightly browned on one side — about two minutes — and then quickly flip and cook the other side.  Remove the crepe to a plate.  Stack the other crepes on top as you cook them.

Trim 1 bunch of asparagus, then toss with 1 t. olive oil and salt.  Grill until tender.  (Alternately, you can steam or boil the asparagus until just tender).

Heat the oven to 400 degrees.  Assemble the crepes by spreading a thin layer of the onion/fennel mixture on one half and topping it with 3 asparagus spears.  Sprinkle the whole thing generously with grated Gruyere cheese, then fold over and place in a single layer on a cookie sheet.

Bake for 5-7 minutes and serve sprinkled with the spring onion “chives”.

 

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