Gluten-Free Buckwheat Crepes with Mushrooms and Asparagus | RICARDO

Ingredients

• ¾ cup (115 g) buckwheat flour
• 1 ½ tsp sugar
• ¼ tsp salt
• 1 ¼ cups (310 ml) water
• 1 egg
• Butter, for cooking
• 3 tbsp (45 ml) water
• ½ lb (225 g) large green asparagus, trimmed and thinly sliced on an angle
• ½ lb (225 g) white mushrooms, thinly sliced
• 3 tbsp butter
• ½ cup (50 g) sharp cheddar cheese shavings
• 4 eggs