I’m coming through this time with what I had planned. Wonders never cease. And this time of year it seems the asparagus never cease! As I mentioned, we’ve got sweet little huts all over the village with green and white asparagus and strawberries. In addition to the prolific stands, like three in a two block radius… brimming with freshness, we have loads of crisp spears and red fruits at the market four days a week! Today I’d like to feature…
Buckwheat Crepes, Asparagus, Mushrooms, Gouda, Proscuitto & Mornay
For the filling I used about a dozen mixed green and white asparagus. I myself peel both the green and white spears. Here’s a how to shot.
Let’s start with the buckwheat crepes.
It’s a simple batter of:
2/3 buckwheat flour 1/3 white flour 3 eggs 1 2/3 cup milk 3 T melted butter plus a little more for frying crepes 1/2 tsp salt You can also substitute gluten free flours pretty easily. You'll get about 10 crepes in an 8" crepe pan.
2T Butter 2T Flour 2 C milk 2 oz grated cheese (I used the gouda, gruyere would be nice here) 1/4 tsp salt white pepper and a dash of fresh nutmeg
And don’t forget the prosciutto! This is actually a sliced Schwartzwald Schinken. Sliced, smoked ham produced in the Black Forest region of southern Germany.
I rolled up five for our brunch and wrapped my extra unfilled crepes to put in the fridge for next day’s lunch. You want to stay at the stove when you are making crepes… you can spot the two I made while mult-tasking.
Now these guys are fried up in a little olive oil/ butter mix. Place them flap down on a medium heat to seal them, then flip. You can also warm them up in the microwave first. Or if you don’t like to zap your food, leave them in the pan on low a little longer to make sure everything is melty inside. Garnish with sliced asparagus, fresh thyme, and mornay.
Here’s a double.
These crepes can be made ahead of time and pan cooked just before serving. Perfect for Mother’s Day brunch.