- 1 cup buckwheat flour
- 1/4 cup all-purpose flour
- 2 cups whole milk, plus 1/4 cup for scrambled eggs
- 11 large eggs, divided
- 5 tablespoons butter, divided, 3 tablespoons melted, plus additional for eggs
- A drizzle of honey or agave syrup (a scant tablespoon)
- Fine sea salt
- Extra virgin olive oil (EVOO), for drizzling
- 1/3 pound French ham or other mild ham, cut into 2-inch sticks
- 3/4 cup thin asparagus tips, thinly sliced
- 2-3 tablespoons chives, finely chopped
- 1 tablespoon Dijon mustard
- 1 cup Gruyère cheese, shredded
Whisk together the flours, milk, three of the eggs, melted butter, a few pinches of sea salt and a drizzle of sweetener. Whisk until completely smooth. Let the batter rest in the refrigerator for a couple of hours.
Melt the remaining 2 tablespoons butter in a small pot or dish. Heat a crepe pan or a 10-inch skillet over medium-low heat. Brush the pan with some melted butter using a pastry brush and add a scant 1/4 cup or medium ladleful of the crepe batter to the pan. Immediately swirl the pan to coat it evenly with the batter. Cook for 1 minute, then slide a thin spatula carefully underneath and flip the crepe. Cook for a few seconds less on the second side, then transfer to a plate. Repeat to make 8-10 crepes.
Heat a drizzle of EVOO in a skillet over medium-high heat. Add the ham and warm through, then add the asparagus tips and cook until tender-crisp, 2 minutes more. Transfer to a plate.
Beat the remaining eight eggs with 1/4 cup milk and the salt, pepper, chives and mustard. Add a dab of butter to the skillet and scramble the eggs over medium-low heat to your desired consistency. Slide the reserved ham and asparagus back into the eggs to combine. Remove from the heat.
On each crepe, place some egg mixture and some cheese and roll up the crepes. Serve two crepes per person with a salad alongside.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.