Buckwheat Crepes Ham Swiss Cheese Asparagus
Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with hot ham, Swiss Cheese and Asparagus. Served with drizzle of Aioli Sauce to compliment flavors.
Servings Prep Time
6servings 10Minutes
Cook Time Passive Time
2minutes each 2hours
Servings Prep Time
6servings 10Minutes
Cook Time Passive Time
2minutes each 2hours
Ingredients
Buckwheat Crepe Batter
Ham Swiss Cheese Asparagus
Instructions
Making Buckwheat Crepe batter
  1. Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
  2. Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
  3. Whisking dry ingredients together until combined.
  4. Add the milk to dry ingredients and whisking until blended.
  5. Next add one egg at a time into batter, whisking well after each additions of eggs.
  6. Drizzling melted butter into crepe batter, then whisking until combined.
  7. After final whisking the crepes batter should have this consistency from whisk.
  8. Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
  9. Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
  10. Whisking batter adding more water as needed to achieve thin crepe batter.
  11. The consistency of the batter should pour from whisk like light cream.
Making Buckwheat Crepes
  1. Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
  2. Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
  3. Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
  4. Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
  5. If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.
Assembly Buckwheat Crepes
  1. Trim the woody ends off Asparagus spears, cut spears in half if they are long. Then poach Asparagus in white wine and lemon pepper for 5 minutes. Keep warm.
  2. Heat skillet with spray of canola oil, add 1 oz ham slices and cook until lightly browned.
  3. Flip ham slices over and add slice Swiss Cheese, melt cheese.
  4. Next add poached Asparagus spears on top of ham and Swiss Cheese.
  5. Roll ham and cheese around Asparagus.
  6. Place hot ham, Swiss cheese and asparagus roll on Buckwheat Crepe.
  7. Roll Buckwheat Crepe around Ham Swiss cheese and asparagus. Cut filled crepe in half diagonal wise.
  8. Plate crepes so the have good height, crosswise over each other. Squirt some Aioli Sauce over Crepes and garnish with Asparagus tips.