Elegant Buckwheat Crepes with Asparagus and Champagne Sauce
Elevate your dining experience with these delightful buckwheat crepes, filled with tender asparagus and drizzled with a luxe champagne sauce. These crepes not only showcase the earthy flavor of buckwheat but also present an elegant twist to a classic dish. Perfect as a sophisticated appetizer or a light entrée, this recipe combines a delicate balance of textures and flavors, making it a stunning addition to any meal. Serve them at your next gathering, and impress your guests with this exquisite culinary creation!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
buckwheat flour
1/2 cup (sifted)
salt
1/4 teaspoon (none)
eggs
2 (room temperature)
milk
1/4 cup (none)
butter
3 tablespoons (melted)
clarified butter
2 tablespoons (none)
champagne
3/4 cup (none)
shallot
1/2 cup (chopped)
whipping cream
2 1/2 cups (none)
asparagus spears
48 (peeled and trimmed to 4 inches)
butter
4 tablespoons (room temperature)
salt
1/2 teaspoon (none)
pepper
1/4 teaspoon (none)
fresh parsley or chervil
1/4 cup (minced)
Instructions
1
Begin by preparing the crepe batter. In a medium bowl, sift together the buckwheat flour and salt.
2
Crack the eggs into the bowl and whisk until well combined. Gradually stir in the milk, mixing until smooth.
3
Allow the batter to rest at room temperature for one hour. This will enhance the texture of the crepes.
4
After resting, stir in the melted butter, mixing thoroughly.
5
Heat a 6-inch crepe pan or skillet over medium-high heat. Add one tablespoon of clarified butter, swirling it to cover the pan's surface completely. Pour out any excess fat.
6
Once the pan is heated, whisk the crepe batter again and ladle 3 tablespoons into the heated pan, tilting it to allow the batter to coat the bottom evenly.
7
Cook the crepe until the bottom is golden brown and the edges begin to lift. Use a knife to gently loosen the edges, then flip the crepe and cook the other side until speckled brown.
8
Slide the cooked crepe onto a plate and repeat the process with the remaining batter, adding more clarified butter as needed. Cool the completed crepes and wrap them in foil. They can be prepared a day in advance and stored in the fridge.
9
Next, make the champagne sauce. In a saucepan over medium-low heat, simmer the champagne and chopped shallots, reducing the mixture by half, about 5 minutes.
10
Stir in the whipping cream and continue to cook until the sauce reduces to about 2 cups, approximately 20 minutes. Strain this mixture into a clean saucepan to remove shallots.
11
Preheat your oven to 300°F to rewarm the crepes.
12
Cook the asparagus in a pot of boiling water until tender, about 3-4 minutes. Drain and set aside.
13
Reheat the sauce over medium heat. Whisk in the room temperature butter, one tablespoon at a time, ensuring it's fully incorporated before adding more. Season the sauce with salt and pepper to taste.
14
To assemble, place one crepe on each serving plate. Arrange 6 asparagus spears on the crepe, alternately placing the tips so that three face each end. Drizzle 2 tablespoons of the champagne sauce over the asparagus.
15
Gently fold the crepe in half over the asparagus. Repeat this with the remaining crepes and asparagus for a total of 2 crepes per plate. Spoon any leftover sauce over the crepes and garnish with minced parsley or chervil for a fresh finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Elegant Buckwheat Crepes with Asparagus and Champagne Sauce.
What type of flour is used for the crepes?
Buckwheat flour is used, and it should be sifted before use.
How long should the crepe batter rest?
The batter should rest at room temperature for one hour to enhance the texture.
What size pan is recommended for cooking the crepes?
A 6-inch crepe pan or skillet is recommended.
What kind of fat is used to coat the crepe pan?
Clarified butter is used to coat the pan's surface.
How much batter should be used for each crepe?
Ladle 3 tablespoons of batter into the heated pan for each crepe.
How do I know when the crepe is ready to be flipped?
The crepe is ready to flip when the bottom is golden brown and the edges begin to lift.
Can I prepare the crepes in advance?
Yes, they can be prepared a day in advance, cooled, and stored in the fridge wrapped in foil.
What are the primary ingredients for the champagne sauce?
The sauce includes champagne, chopped shallots, whipping cream, and room temperature butter.
How much should the champagne and shallot mixture be reduced?
The mixture should be reduced by half, which takes about 5 minutes over medium-low heat.
What happens after adding whipping cream to the sauce?
The sauce continues to cook until it reduces to approximately 2 cups, taking about 20 minutes.
Why should the sauce mixture be strained?
Straining the mixture removes the chopped shallots for a smooth sauce.
What temperature should the oven be for rewarming the crepes?
The oven should be preheated to 300°F.
How long should the asparagus be cooked?
Asparagus should be boiled for 3 to 4 minutes until tender.
How should the asparagus spears be prepared before cooking?
They should be peeled and trimmed to a length of 4 inches.
How is the butter incorporated into the champagne sauce?
Whisk in room temperature butter one tablespoon at a time, ensuring each is fully incorporated before adding more.
How many asparagus spears go inside each crepe?
There are 6 asparagus spears per crepe.
How should the asparagus be arranged on the crepe?
Place them alternately so that three tips face each end of the crepe.
How much sauce is drizzled inside the crepe during assembly?
Drizzle 2 tablespoons of champagne sauce over the asparagus before folding.
How is the crepe folded?
The crepe is gently folded in half over the asparagus spears.
How many crepes are served per plate?
The recipe serves 2 crepes per plate.
What is the recommended garnish for this dish?
The dish is garnished with minced fresh parsley or chervil.
What flavor profile does buckwheat add to the crepes?
Buckwheat provides an earthy flavor to the dish.
Is there salt in the crepe batter?
Yes, 1/4 teaspoon of salt is sifted with the buckwheat flour.
What type of milk is used?
The recipe calls for 1/4 cup of milk.
When is the melted butter added to the crepe batter?
Melted butter is stirred into the batter after it has rested for one hour.
How is the sauce seasoned at the end?
The sauce is seasoned with salt and pepper to taste.
What is the suggested role of this dish in a meal?
It is perfect as a sophisticated appetizer or a light entrée.
What is the final step before serving?
Spoon any leftover sauce over the folded crepes and add the fresh garnish.
What should be done with the eggs before mixing them?
The eggs should be brought to room temperature before being whisked into the flour.