Buckwheat crepes with asparagus are a simple first course to prepare , but very impressive, and very tasty. A dish rich in contrasts between consistencies and flavors , whose softness is enclosed by a crunchy and delicate crust formed in just a few minutes of grilling. "Delizie & Confidenze" has used Buckwheat Flour , which gives that extra rustic touch.
Ingredients
For the crepes
- 3 whole eggs
- 100 g of Ruggeri Buckwheat Flour
- 360 ml of still water
- salt to taste
- 1 tablespoon olive oil
For the filling and the dressing
- 800 g of asparagus
- 100 g of Parmigiano Reggiano 36 months
- 200 ml of vegetable béchamel
- 1 onion
- salt to taste
- 1 tablespoon extra virgin olive oil
- pepper
- 1/2 lemon
Procedure for buckwheat pancakes
For the crepes
- In a bowl, mix the flour with half the water, and start mixing with a hand whisk.
- Add one egg at a time, alternating with more water, always mixing with a hand whisk, until all the ingredients are used up.
- Finally, add the salt.
- Using a sheet of kitchen paper, oil a non-stick pan with a diameter of 16-18 cm and leave it to heat over low heat.
- Pour in a little of the mixture at a time, rotating the pan to distribute the mixture evenly so as to form a round crepe.
- Let each crepe cook for 3 minutes on low heat and cover with a lid. When the crepe comes away from the side of the pan by itself, and the edges are golden, turn it over and let it cook on the other side for about 2 minutes.
- Repeat by oiling the pan with a sheet of paper, then pour in a ladle of mixture and cook the crepes until the ingredients are used up.
- NB: it is a good idea to mix the mixture carefully before removing it with the ladle so as to combine the ingredients well, as the rye flour tends to settle on the bottom of the bowl.
- As the crepes are ready, place them on a plate and let them cool.
For the filling
- Clean the asparagus by removing the hard, white end of the stem, wash under running water and pat dry.
- Cut off the tips and set aside. Cut the rest into 2-3 cm pieces.
- Peel the onion and cut it into thin slices, then cut into small pieces.
- Pour a spoonful of extra virgin olive oil into a pan and sauté the onion pieces over a low flame.
- Add the diced asparagus and let it flavour, then add two tablespoons of water and let it cook until the liquid is completely absorbed.
- Add salt, pepper, lemon juice and set aside.
- Meanwhile, steam the reserved asparagus tips until soft but firm (about 4-5 minutes)
Composition and cooking
- Oil and spread one or two spoonfuls of vegetable béchamel on the bottom of a baking dish.
- Take one crepe at a time, brush each one with a thin layer of béchamel sauce, sprinkle with grated parmesan, and place 2-3 tablespoons of sliced asparagus on top.
- Roll up the crepes and place them next to each other, in a row, in the baking dish.
- Finish with the remaining béchamel, distribute the remaining sliced asparagus on the surface, and a generous sprinkling of grated parmesan.
- Cook in a preheated oven at 200°C, leaving to brown for 15 minutes, then add the asparagus tips kept aside and put back in the oven for another 5 minutes under the grill.
- Remove the asparagus crepes from the oven and serve immediately.
Recipes by Delights & Confidences .
