Buckwheat Crepes with Egg, Ham, Cheese, and Asparagus
Make the crepe batter: In a large bowl, whisk to combine the still water, eggs, and salt. Gradually whisk in the flour until the batter is smooth and a few bubbles appear on the surface. Whisk in the...
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Cooking tools:
- Nonstick skillet
- Skillet
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring cup
- Measuring spoon
- Tongs
- Chef's knife
- Cutting board
- Ladle
- Spoon
- Flexible rubber spatula
- Spatula
- Plate
- Stove
- Oven
- Refrigerator
Ingredients
- 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  -
- 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 -
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