Buck wheat crepes with smoked farmer’s cheese, asparagus & mushrooms recipe

Ingredients

• 1 cup whole or 2% milk
• 1⁄3 cup water
• 3 eggs
• 1⁄2 teaspoon salt
• 2⁄3 cup buckwheat flour
• 1⁄2 cup rice flour
• 3 tablespoons sunflower oil
• 1 teaspoon butter or sunflower oil

• 1 bunch asparagus, woody ends snapped off
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 cup chopped garlic chives, scallions, or green garlic
• 2 cups sliced morels or your favorite mushroom
• 1⁄2 pound Farmer’s Cheese, smoked but without cider syrup, or 2 cups grated Gruyère or fontina

Make the Crepes
1. Whisk together the milk, water, eggs, and salt in a medium bowl. Add the buckwheat flour and rice flour, then add the sunflower oil and beat vigorously for about 1 minute. Cover and refrigerate for 1 to 2 hours. (You can cook the crêpes right away, without refrigerating the batter, but they just may not be quite as soft and flexible.)
2. Preheat the oven to 400°F (200°C).
3. Heat a crêpe pan or an 8-inch sauté pan (not a straight-sided pan) over medium-high heat. When the pan is hot if you flick a little water on the pan, it should skitter across the pan before turning to steam add the butter and swirl it around to coat the pan. Pour 1⁄4 cup of batter in the center, quickly tilting the pan so the batter fills the entire bottom in a thin, even layer. Cook until the edges start to crisp up and the bottom turns brown, about 15 seconds, then flip over. Cook the second side again until crisp, about 15 seconds longer. Slide onto a plate. This first crêpe will be ugly and you should eat it immediately with a little butter or cheese. The pan does not have to be buttered for the subsequent crepes. Repeat, stacking the crêpes on the plate and covering them with a tea towel to keep them warm and fresh for filling. If the crêpes get too dark as you’re cooking them, reduce the heat.
Make the Filling
4. Arrange the asparagus in a single layer on a baking sheet and drizzle with 2 tablespoons of the olive oil and 1⁄2 teaspoon of the salt. Roast for 18 to 20 minutes, until lightly brown and tender.
5. Heat the remaining 3 tablespoons olive oil in a small saucepan over medium heat. Add the garlic chives and sauté for 2 minutes. Add the morels and the remaining 1⁄2 teaspoon salt and sauté until the liquid from the mushrooms cooks off and the mushrooms begin to fry, about 10 minutes. Remove from the heat.
6. Lay one crêpe on a work surface or a plate. Spread 2 tablespoons of the cheese down the center of the crêpe, the desired number of asparagus spears (the exact number will depend on their thickness) alongside the cheese, and follow with a few spoonfuls of the mushrooms. Roll your crêpe and set on a serving plate. Repeat with the remaining crêpes.