Buckwheat crepes

Ingredients:

• 100g buckwheat flour
• 0.25 teaspoon of salt

• 30g butter
• 1 egg
• 330g milk

• asparagus
• red Romano pepper
• red onion
• creamy soft cheese (e.g. Saint-Félicien)
• balsamic vinegar

Methods:

• Melt the butter and let it cool down a bit.
• Mix buckwheat flour, salt, egg and 100g of milk.
• Add the remaining 230g of milk and melted butter. Mix until well combined.
• Pour batter on a hot non-stick pan covering the whole pan to make thin crepes. Remix the batter before each pour, as butter tends to separate.
• While frying the crepes, blanch asparagus and thinly cut red pepper and onion.
• Once all the crepes are ready, put one of them on the pan, add cheese and allow it to melt a tiny bit. Transfer to a plate, top with asparagus, red pepper and onion. Drizzle with balsamic vinegar.

Notes: They are equally good as a dessert.