Ingredients
-
-
1/2
-
1/4
-
2
-
1/4
-
3
-
2
-
-
3/4
-
1/2
-
2 1/2
-
-
48
-
4
-
1/2
Directions
Asparagus in Buckwheat Crepes, 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), 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 , Elegant and relatively easy I roasted the asparagus, otherwise did as told–we’ve been on an asparagus binge and this dish was a real hit! thanks, Ellie!
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Steps
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1
Done
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To Make the Crepes: in a Medium Bowl Sift Flour and Salt Together. |
|
2
Done
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Whisk in Eggs and Then Stir in the Milk. |
|
3
Done
|
Let Crepe Batter Stand at Room Temperature For 1 Hour. |
|
4
Done
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Stir Melted Butter Into Crepe Batter. |
|
5
Done
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Heat a Crepe Pan or Skillet (6-Inch) Over Medium High Heat. |
|
6
Done
|
Add One Tablespoon Clarified Butter to Pan, Swirling Pan to Cover and Then Pour Out Any Excess Butter. Remove Pan from Heat. |
|
7
Done
|
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. |
|
8
Done
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to Make the Sauce: in a Saucepan Over Medium Low Heat Simmer the Champaign and Shallots Until Reduced by Half (5 Minutes). |
|
9
Done
|
Stir in Cream, Cooking Until Reduced to 2 Cups (20 Minutes) and Then Strain Into a Clean Saucepan. |
|
10
Done
|
Preheat Oven to 300- Degrees F. |
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11
Done
|
Rewarm Crepes in the Foil For 10 Minutes. |
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12
Done
|
Cook Asparagus in a Pot of Boiling Water Until Tender; Drain. |
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13
Done
|
Bring Sauce Back to a Simmer and Whisk in Butter One Tablespoon at a Time and Then Season With Salt and Pepper. |
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14
Done
|
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. |
