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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
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
- Combine flour, milk, eggs, butter, and salt in a blender. Blend on high for 1 minute.
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
- 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.
- 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.
- 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.