In honor of BriarPatch’s 50th anniversary celebration this week, we pulled this recipe from an old issue of our quarterly magazine, The Vine. These buckwheat crepes with asparagus and snap peas are a simple nod to seasonal eating, best enjoyed when spring produce is at its peak.
Ingredients
- 1 cup unbleached flour
- 1 cup buckwheat flour
- 2 eggs (more for optional topping)
- 2 Tbsp oil
- ½ tsp salt
- ½ cup water (or as needed)
- 1-2 bunches asparagus spears (2 or 3 per crepe)
- ½ lb snap peas (3-4 per crepe)
- Optional fillings: meat of choice, fried egg, fresh herbs, scallions, and/or cheese
Directions
- Beat all ingredients (minus filling) until perfectly smooth. Grease a nonstick or iron skillet. When it’s hot, pour in a large serving spoon of batter, tipping the pan around so that the bottom is evenly covered for a thin pancake.
- When the small bubbles turn to holes, flip the crepe and cook for about 30 seconds. Stacked on top of each other, these will stay warm in the oven. While crepes cook, steam asparagus. Destring snap peas and steam if desired (raw is great for crunch).
- Fold or roll into the crepes 2 or 3 steamed asparagus spears, 3-4 snap peas and optional toppings like cheese, sauce such as béchamel, bacon, prosciutto, fried egg, fresh herbs, etc.