Spring

Savory Buckwheat Crepes

Photo by Vicky | Things I Made Today
Author Notes

Crepes filled with asparagus, chicken, and gruyere, and made with buckwheat flour to give them a flavorful, wholesome texture. —Vicky | Things I Made Today

  • Serves 4-6
Ingredients
  • For the crepe batter
  • 1/2 cup buckwheat flour
  • 2/3 cup whole milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • For the filling
  • 2 tablespoons olive oil, divided
  • Kosher salt
  • 1 pound chicken thighs
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 bunch asparagus, end trimmed, cut on the bias into 1/2 inch pieces
  • 2 cups gruyere cheese, shredded
  • 1 tablespoon butter, for greasing the pan
  • 2 scallions, chopped, as garnish
In This Recipe
Directions
  1. For the crepe batter
  2. Combine flour, milk, eggs, butter, and salt in a blender. Blend on high for 1 minute.
  1. For the filling
  2. Season chicken thighs generously with salt. Heat 1 tablespoon olive oil in a large pan over medium heat. Add chicken and cook until it starts to brown, turning occasionally, until it's cooked through, about 10 minutes. Transfer chicken to a cutting board and let cool slightly. Once cool, shred with forks.
  3. Add remaining 1 tablespoon olive oil to pan. Turn heat to medium high and add red onion. Cook until it softens, about 5 minutes, then stir in garlic and asparagus, and a pinch of salt. Cook for an additional 5 minutes.
  4. To assemble the crepes, divide filling evenly among crepes. Fold edges over the center. Place folded crepes back into pan to allow cheese to melt for about 1 minute. Garnish with scallions and serve immediately.

See Reviews

See what other Food52ers are saying.

Review