Asparagus In Buckwheat Crepes Recipe

How to Make Asparagus In Buckwheat Crepes

1. **Make the Crepes:**
2. In a medium bowl, whisk together 1 cup buckwheat flour and 1/2 teaspoon salt.
3. Whisk in 2 large eggs until combined.
4. Gradually whisk in 1 1/2 cups milk until smooth. Let the batter rest at room temperature for 1 hour.
5. Stir in 2 tablespoons melted unsalted butter.
6. Heat a lightly oiled 8-inch crepe pan or nonstick skillet over medium-high heat.
7. Add 1 tablespoon clarified butter (or unsalted butter) to the hot pan, swirling to coat. Pour out any excess.
8. Pour 1/4 cup batter into the hot pan, tilting to spread evenly into a thin crepe.
9. Cook until the bottom is lightly browned and edges are set (about 2 minutes).
10. Flip and cook the other side until speckled brown (about 1 minute).
11. Slide the crepe onto a plate and repeat with remaining batter, adding more clarified butter as needed.
12. Once cooled, wrap the crepes in foil and refrigerate (can be made 1 day ahead).
13. **Make the Champagne Sauce:**
14. In a saucepan over medium-low heat, simmer 1 cup champagne and 2 finely chopped shallots until reduced by half (about 10 minutes).
15. Stir in 1 cup heavy cream and cook until reduced to 2 cups (about 10 minutes). Strain the sauce into a clean saucepan.
16. Preheat oven to 300°F (150°C).
17. Rewarm the crepes in their foil for 10 minutes.
18. **Cook the Asparagus & Assemble:**
19. Cook 1 pound asparagus spears in a pot of boiling salted water until tender-crisp (about 3-5 minutes). Drain immediately.
20. Bring the champagne sauce back to a simmer. Whisk in 2 tablespoons cold unsalted butter, one tablespoon at a time, until emulsified. Season with salt and pepper to taste.
21. Place a crepe on a plate, top with 6 asparagus spears, fold in half, and repeat.
22. Arrange 2 crepes per plate, spoon the remaining sauce over the crepes, and garnish with fresh parsley or chervil.