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
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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
Directions
- For the crepe batter
-
Combine flour, milk, eggs, butter, and salt in a blender. Blend on high for 1 minute.
- For the filling
-
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.
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