Buckwheat Crêpes with Egg and Asparagus Recipe

Ingredients

• 8 eggs
• 680 gm (about 4 bunches) asparagus, ends trimmed
• 100 gm cherry tomatoes, diced
• 2 tbsp coarsely chopped soft herbs such as chives, chervil, basil and mint
• 2 tbsp extra-virgin olive oil
• 3 tsp red wine vinegar
• To taste: lemon juice
• Buckwheat crêpe batter
• 140 gm buckwheat flour
• 2 eggs
• 140 ml milk
• 30 gm melted butter, plus extra for brushing
• 140 ml beer