Asparagus In Buckwheat Crepes

1. 1

   To make the crepes: in a medium bowl sift flour and salt together.

2. 2

   Whisk in eggs and then stir in the milk.

3. 3

   Let crepe batter stand at room temperature for 1 hour.

4. 4

   Stir melted butter into crepe batter.

5. 5

   Heat a crepe pan or skillet (6-inch) over medium high heat.

6. 6

   Add one tablespoon clarified butter to pan, swirling pan to cover and then pour out any excess butter. Remove pan from heat.

7. 7

   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. 8

   To make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half (5 minutes).

9. 9

   Stir in cream, cooking until reduced to 2 cups (20 minutes) and then strain into a clean saucepan.

10. 10

    Preheat oven to 300- degrees F.

11. 11

    Rewarm crepes in the foil for 10 minutes.

12. 12

    Cook asparagus in a pot of boiling water until tender; drain.

13. 13

    Bring sauce back to a simmer and whisk in butter one tablespoon at a time and then season with salt and pepper.

14. 14

    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.

* Per serving · 4 servings · Values may vary.