Buckwheat Crepes Ham Swiss Cheese Asparagus - Creative Foods by Chef Dave Dettman

Ingredients

• 1 cup buckwheat flour (Bob's Red Mill Organic Buckwheat Flour)
• 1/2 Cup Light wheat flour (King Arthur Flour )
• 1/2 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1 cup skim milk
• 2 tbsp unsalted butter (melted)
• 3 large eggs (beaten)
• 3 tsp canola oil (to spray skillet before cooking)
• 1 cup water (to added to batter to achieve right consistency )
• 6 ounces Smoked Ham (sliced thin)
• 3 ounces Swiss Cheese (Sliced thin )
• 6 ounces Asparagus (Washed and trimmed ends)
• 2 Ounces White wine
• 1/2 Teaspoons Lemon pepper Seasoning
• 3 ounces Aioli Sauce (Drizzle over crepes )
• 2 teaspoons canola oil (Spray skillet )