Asparagus In Buckwheat Crepes

Total Time: 2 hrs 3 mins Preparation Time: 1 hr 18 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup buckwheat flour
• 1/4 teaspoon salt
• 2 eggs, room temperature
• 1/4 cup milk
• 3 tablespoons butter, melted
• 2 tablespoons clarified butter
• 3/4 cup champagne
• 1/2 cup shallot, chopped
• 2 1/2 cups whipping cream
• 48 asparagus spears, peeled and trimmed to 4 inches
• 4 tablespoons butter, room temperature
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh parsley or 1/4 cup chervil, minced

Recipe

• 1 to make the crepes: in a medium bowl sift flour and salt together.
• 2 whisk in eggs and then stir in the milk.
• 3 let crepe batter stand at room temperature for 1 hour.
• 4 stir melted butter into crepe batter.
• 5 heat a crepe pan or skillet (6-inch) over medium high heat.
• 6 add one tablespoon clarified butter to pan, swirling pan to cover and then pour out any excess butter. remove pan from heat.
• 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 to make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half (5 minutes).
• 9 stir in cream, cooking until reduced to 2 cups (20 minutes) and then strain into a clean saucepan.
• 10 preheat oven to 300- degrees f.
• 11 rewarm crepes in the foil for 10 minutes.
• 12 cook asparagus in a pot of boiling water until tender; drain.
• 13 bring sauce back to a simmer and whisk in butter one tablespoon at a time and then season with salt and pepper.
• 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.