Buckwheat Crepes Ham Swiss Cheese Asparagus:
What to do with Buckwheat Crepes?
My first thought was to use Buckwheat Crepes fresh berries filled crepes with whipped cream. Wow was that wonderful, but why not try Savory Crepes? This prompted me to go back to the classical egg, ham and cheese, crepes and change it up a little.
Spring is here, but it’s April 9th and we have 2+ inches of fresh snow on ground. It’s time to think Spring, and take the eggs out of the crepes and replace with some fresh Asparagus spears. Then poaching the Asparagus spears in white wine with lemon pepper for about 5 minutes. Now that’s feeling like being more spring like.
Wrapping Crepes with Ham Swiss cheese and asparagus filling.
Keeping it simple, is the key to making quick filled crepes. To do this heating a non-stick skillet with few sprays of canola oil, then lightly brown thin sliced ham. Next is to add some Swiss cheese and let it melt, followed by topping with some poached asparagus. This is quick easy and fast in about 3 minutes ready to roll the ham and cheese around the asparagus.
Place the rolled ham cheese and asparagus on top of Buckwheat Crepe and roll crepe. That was simple the Buckwheat Crepes Ham Swiss cheese Asparagus was born. But wait it needs a little something.
Aioli Sauce:
Aioli sauce yea is a perfect choice to compliment flavors. Aioli is garlic mayonnaise with little lemon zip. A light drizzle or dollop will be just right amount for crepes. Remember Aioli is mayonnaise with oil and vinegar emulsion with lots of garlic. Store bought short cut is to use 1 cup mayonnaise, three large cloves garlic minced and 2 tablespoon of fresh squeezed lemon juice, and dash Worcestershire sauce. Oh my it’s so Good with these crepes.
Presentation:
Take the filled rolled Buckwheat Crepes and cut them in half on diagonal. Arrange so one half Crepe rest on other standing up onto the other crepe. This gives height and able to see the fillings. Next drizzle small amount of Aioli Sauce over Crepes. Garnish with some Asparagus tips. Keeping it simple so it’s quick but still attractive too.
Bon appétit
| Servings | Prep Time |
| 6 servings | 10 Minutes |
| Cook Time | Passive Time |
| 2 minutes each | 2 hours |
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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.
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- 1 cup buckwheat flour Bob's Red Mill Organic Buckwheat Flour
- 1/2 Cup Light wheat flour King Arthur Flour
- 1/2 tsp salt
- 1/8 tsp freshly grated nutmeg
- 1 cup skim milk
- 2 tbsp unsalted butter melted
- 3 large eggs beaten
- 3 tsp canola oil to spray skillet before cooking
- 1 cup water to added to batter to achieve right consistency
- 6 ounces Smoked Ham sliced thin
- 3 ounces Swiss Cheese Sliced thin
- 6 ounces Asparagus Washed and trimmed ends
- 2 Ounces White wine
- 1/2 Teaspoons Lemon pepper Seasoning
- 3 ounces Aioli Sauce Drizzle over crepes
- 2 teaspoons canola oil Spray skillet
- Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
- Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
- Whisking dry ingredients together until combined.
- Add the milk to dry ingredients and whisking until blended.
- Next add one egg at a time into batter, whisking well after each additions of eggs.
- Drizzling melted butter into crepe batter, then whisking until combined.
- After final whisking the crepes batter should have this consistency from whisk.
- 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.
- Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
- Whisking batter adding more water as needed to achieve thin crepe batter.
- The consistency of the batter should pour from whisk like light cream.
- Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
- 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.
- 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.
- 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.
- If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.
- 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.
- Heat skillet with spray of canola oil, add 1 oz ham slices and cook until lightly browned.
- Flip ham slices over and add slice Swiss Cheese, melt cheese.
- Next add poached Asparagus spears on top of ham and Swiss Cheese.
- Roll ham and cheese around Asparagus.
- Place hot ham, Swiss cheese and asparagus roll on Buckwheat Crepe.
- Roll Buckwheat Crepe around Ham Swiss cheese and asparagus. Cut filled crepe in half diagonal wise.
- Plate crepes so the have good height, crosswise over each other. Squirt some Aioli Sauce over Crepes and garnish with Asparagus tips.
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