One of my favorite combinations shown here is with creme fraiche, smoked salmon, and shaved asparagus. Try filling them with Gruyere, smoked ham and an egg for a hearty breakfast or spread with Nutella and topped with ice cream as dessert. Experiment with whatever you have available in the fridge!
Photography and Styling: Diana Yen
Styling Assistant: Brenna Paulsen
Makes about 20 crepes
• For the batter:
4 cups whole milk
6 tablespoons butter, melted, plus a dab of butter for cooking
2 tablespoons sugar
1 cup buckwheat flour
1 1/2 cups all purpose flour
1/2 teaspoon salt
• For the filling:
1/4 ounce package of smoked salmon
1/8 ounce package of creme fraiche
1/2 pound asparagus, ends trimmed
2 tablespoons extra virgin olive oil
salt and pepper
handful of fresh dill sprigs
In a medium bowl, whisk together milk, eggs and butter. In another bowl, whisk sugar, flours, and salt. Combine wet into dry ingredients, mix until smooth. Cover and let sit overnight in the refrigerator or for at least 3 hours to get a better consistency.
Before using the batter let it come to room temperature and whisk well. It should be a thin, runny batter. If the batter is thick, whisk in a tablespoon of milk at a time to loosen.
Shave the asparagus with a peeler and toss with olive oil, salt and pepper. Set aside to marinade.
Heat a crepe pan or a large non-stick skillet over medium heat. Use the dab of butter to coat the pan for the first round of crepes. Take a 3/4 cup of batter and pour into the middle of the pan. Quickly pick up the pan and swirl until pan is completely coated by batter. Let the crepe cook about a minute on each side or until desired crispiness. To flip, run a nonstick spatula around the edge of the crepe and pull up with fingers. Use the spatula to help flip the crepe.
To serve the crepes, place them on a plate and arrange toppings in center. Start by spreading a layer of creme fraiche, then add slices of salmon and finish with the asparagus and a squeeze of lemon juice. Garnish with dill sprigs. Fold up along the edges into a square, leaving the center open to see the toppings.