Name: Buckwheat Crepes with Ham, Asparagus and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 egg; 1/2 cup (75 g) buckwheat flour; 1/2 cup (75 g) unbleached all-purpose flour; 1 1/2 cups (375 ml) milk; 1/4 tsp salt; 1 tbsp (15 ml) butter; 1 small onion, finely chopped; 2 tbsp (30 ml) butter; 2 tbsp (30 ml) unbleached all-purpose flour; 1 cup (250 ml) milk; 1 pinch ground nutmeg or ground clove; 8 large, thin slices of Black Forest ham; 12 asparagus spears, trimmed, cooked and kept warm; 1 cup (100 g) Gruyère or Emmental cheese, grated

Preparation

Crepes
- In a bowl, whisk together all of the ingredients, except for the butter, until smooth. Cover and let rest for 30 minutes.
Béchamel Sauce
- Meanwhile, in a saucepan, sauté the onion in the butter for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk. Bring to a boil and simmer over low heat for 5 minutes. Mix in the ground nutmeg or clove, to taste. Season with salt and pepper. Set aside.
- In a 10.5-inch (26.5-cm) non-stick skillet or crepe pan, melt the butter. For each crepe, pour about 1/2 cup (125 ml) of batter into the skillet. Cook on both sides until golden brown. Stack the crepes on a plate.
- Preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
Assembly
- Place one crepe on a work surface and cover with 2 slices of ham. Pour 1/4 cup (60 ml) of béchamel sauce over half of the crepe. Place 3 asparagus spears on top of the béchamel and sprinkle with ¼ cup (25 g) of cheese. Fold the crepe over the filling and place on the baking sheet. Assemble the remaining crepes in the same way.
- Cover the baking sheet with aluminum foil and bake for 15 minutes. Serve immediately.

Buckwheat Crepes with Ham, Asparagus and Cheese

Categories

Ingredients

Crepes

Béchamel Sauce

Assembly

Preparation

Crepes

Béchamel Sauce

Assembly

Personal Note

To help you with this recipe

RICARDO The Rock 10" Crepe Pan