Buckwheat Crepes with Egg, Ham, Cheese, and Asparagus - Master recipes

Ingredients

• For the crepe batter -
• 1 1/4 cups still water -
• 2 large eggs -
• 1/2 teaspoon salt -
• 1 1/2 cups (180g) buckwheat flour -
• 1/4 to 1/3 cup sparkling water, plus additional sparkling water as needed  -
• For the crepe filling -
• 1 teaspoon salt  -
• 12 asparagus, peeled if thick  -
• Approximately 2 tablespoons salted or unsalted butter -
• 4 large eggs -
• 4 ounces (2 cups) grated Gruyere cheese -
• 4 thin slices of ham, each cut or torn into 2 to 3 pieces -