Buckwheat Crêpes Brunch Style
French cuisine may seem daunting, but I assure you, putting together a crepe buffet is far easier than making pancakes.
CerealsBuckwheat flour from Brittany PGI0.50 cup •See the article
- 0.50 cup
- x 1
- 8 fl oz
Sauces & condimentsFleur de sel de Guérande sea salt PGI0.25 tsp •See the article
Dairy productsPDO Poitou-Charente Butter1 tbsp •See the article
- 0.50 lb
- 1.50 tbsp
- x 2
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil2 tbsp •See the article
- 10 oz
- 1 tsp
- 1 cup
Whisk together the flours, egg, buttermilk, and salt in a medium bowl until well combined. Put the batter in the fridge for at least 2 hours or preferably overnight. If necessary, thin the batter with a little more buttermilk or water to the consistency of heavy cream.
Flip it over with a spatula (or carefully with your fingers) and cook 1 minute more. Don’t worry about browning the second side. Remove the crêpe from the pan and set it aside while you continue to make more. Stack the crêpes on top of each other as they are finished. (The crêpes may be made in advance.) Note: This batter makes more crêpes than needed for the recipe.
Heat the oven to 400˚F.
Bring a medium pot of generously salted water to a boil. Cook the asparagus just until firm-tender, about 2 minutes. Drain and spread on a clean kitchen towel to cool.
Bring another medium pot of generously salted water to a boil with 1 tbsp. of the vinegar. In the meantime, crack the eggs in a bowl with the remaining ½ tbsp. vinegar. Carefully drop the eggs into the simmering water and cook until the eggs have formed and are perfectly sealed on the outside but still soft on the inside, 3 to 4 minutes. Set aside on a tray lined with a paper towel.
Heat the oil in a small sauté pan over medium heat. Sweat the spinach until tender. Season with the salt and pepper and set a side on a tray lined with a paper towel.