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”.

 

CLICK HERE FOR MEMBER NEWS

Spring Update

Like most farmers in California, we’ve missed a lot of deadlines here at Terra Firma this spring. And we’re still missing them.  Because we’re at least a month behind in much of our spring work.  And it’s not like we … Continue reading

The Crop that will save California?

A few years back, the citizens of our state went to the polls and voted to legalize recreational marijuana.  This ended a number of injustices, the worst of which was long prison sentences for users and sellers of a fairly … Continue reading

Strawberry Season Starts Today!

Terra’s Strawberry season started last Thursday when we picked the first few boxes of berries.  Thankfully, the weather dried out enough on Monday afternoon that we were able to harvest again, and those berries are in your boxes today. One … Continue reading