This is another yummy dish that I made while visiting my mom over spring break. It was a special recipe to try during our visit because my dad made amazing breakfast crepes every Sunday morning during my childhood and also because my grandfather was from Brittany; this is a classic dish from that region. I also absolutely love using my dad’s perfectly seasoned crepe pans! 🙂
This recipe was adapted from The New York Times, contributed by David Tanis. Due to technical difficulties, I substituted whole wheat flour for buckwheat flour in the crepes- they were still delicious! (I would make them with buckwheat flour, if possible, next time though.) I also substituted prosciutto for ham in the filling.
According to Tanis, these crepes are traditionally served with a glass of sparkling cider. We gobbled them up with red wine and green salad. Spring-time asparagus heaven.
Yield: Serves 6
- 1 cup/120 grams buckwheat flour
- ½ cup/60 grams all-purpose flour
- 2 large eggs
- 2 ½ cups buttermilk
- ½ teaspoon coarse salt, plus more as needed
- 2 tablespoons unsalted butter
- 1 ½ pounds medium asparagus, trimmed and bottom parts peeled, if desired
- 12 slices (about 5-6 oz) prosciutto or 6 cooked ham slices
- 2 cups grated Gruyère or Comté cheese
- canola or other vegetable oil, for the pan, as needed
- Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. Check the consistency after the batter has rested. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream prior to cooking.
- Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. (I used 2 pans.)
- Using a pastry brush, apply a light coating of vegetable oil to the pan(s), then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don’t worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn’t be scorching hot. Remove from heat if crepe is cooking too quickly.
- Remove the crepe from the pan and set it aside while you continue to cook the remaining batter. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
- Bring a medium pot of generously salted water to a boil. Cook the asparagus for 1-2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
- Heat oven to 400 degrees.
- On parchment-lined baking sheets, fill the crepes by laying each one top-side down (the prettier side), place a slice of prosciutto on top, sprinkle generously with cheese, and lay 3-5 asparagus spears on top, off to one side. Fold over to make a half-moon.
- Drizzle the folded crepes with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.
One Year Ago:
Two Years Ago:
Three Years Ago: