Buckwheat Crepes with Chicken, Asparagus, and Gruyere
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
For the crepes:
  • ½ cup buckwheat flour
  • ⅔ cup whole milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • ½ teaspoon salt
For the filling:
  • 2 tablespoons olive oil, divided
  • Kosher salt
  • 1 pound chicken thighs
  • 1 large red onion, thinly sliced
  • 2 garlic clove, minced
  • 1 bunch asparagus, end trimmed, cut on the bias into ½ inch pieces
  • 2 cup gruyere cheese, shredded
  • 1 tablespoon butter, for greasing the pan
  • 2 scallions, chopped, as garnish
Instructions
To make the batter:
  1. Combine flour, milk, eggs, butter, and salt in a blender. Blend on high for 1 minute.
To make the filling:
  1. 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.
  2. 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.
  3. Transfer vegetables to a bowl and stir in shredded chicken and gruyere cheese. Set aside.
To make the crepes and assemble:
  1. Heat a large nonstick skillet over medium-high. Add 1 tablespoon of butter and let melt. Using a paper towel, spread butter around and wipe off any excess. Pour about ¼ cup of crepe batter into the pan, swirling as you go so that the batter coats the entire pan. Cook crepe until it starts to brown, about 1 minute. Flip and cook other side for about 30 seconds. Transfer crepes to a plate and repeat with remaining batter. You'll end up with 4-6 crepes.
  2. 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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/03/29/buckwheat-crepes-chicken-asparagus-gruyere/