Buckwheat Crepes with Ham, Asparagus and Cheese | RICARDO

Ingredients

• 1 egg
• 1/2 cup (75 g) buckwheat flour
• 1/2 cup (75 g) unbleached all-purpose flour
• 1 1/2 cups (375 ml) milk
• 1/4 tsp salt
• 1 tbsp (15 ml) butter
• 1 small onion, finely chopped
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) unbleached all-purpose flour
• 1 cup (250 ml) milk
• 1 pinch ground nutmeg or ground clove
• 8 large, thin slices of Black Forest ham
• 12 asparagus spears, trimmed, cooked and kept warm
• 1 cup (100 g) Gruyère or Emmental cheese, grated