- 1 egg
- 1¼ cup milk
- ½ cup all-purpose flour
- ½ cup buckwheat flour
- ¼ teaspoon salt
- 1 tablespoon butter, melted
- 2 teaspoons olive oil
- 8 ounces mushrooms, sliced
- ½ pound asparagus, cut into ½-inch pieces
- 1 tablespoon chopped fresh thyme
- ½ teaspoon minced garlic
- 1/8 teaspoon kosher salt
- ¼ to 1/3 cup shredded Bergenost cheese
1. Combine egg, milk, flour, buckwheat flour and salt in a blender. Mix until combined. Let rest 10 minutes.
2. Heat an 8-inch sauté pan over medium heat. Brush some of the melted butter over heated pan and place 3 tablespoons (1½ ounces) crepe batter in the center; swirl pan until evenly coated on the bottom. Cook until batter looks dry (30 to 60 seconds) and flip crepe over and cook another 30 seconds. Repeat until all batter is gone. Stack finished crepes on a plate and cover with a towel until ready to fill.
3. Heat oil a large sauté pan over medium-high heat. Add mushroom and asparagus; cook until mushrooms have release their liquid and asparagus is crisp and bright green. Add thyme, garlic, salt and pepper; cook 1 minute. Remove from heat and set aside.
4. Fill crepes with about 2 tablespoons asparagus mixture and 1 teaspoon cheese and fold. Serve warm garnished with additional thyme.
Yield: 10 crepes
Editor’s Note: Buckwheat is not actually wheat but a berry. Buckwheat berries are ground into flour and can be substituted for some or all of the all-purpose flour in pancakes, pasta or breads. Buckwheat flour is gluten-free.