Buckwheat Crepe with Chicken, Asparagus & White Cheddar

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 Buckwheat  Crepe with Chicken, Asparagus & White Cheddar

Perfect as the main course for Sunday Brunch, for a light lunch, or breakfast for dinner. This recipe is a great way to use left over roast chicken and cooked asparagus. An easy way to impress your brunch guests.

 Prep Time
15 mins
Cook Time
30 mins
Total Time
45 min
Servings
4 – 6

 

INGREDIENTS

For the crepes:

  • ¼ cup buckwheat flour
  • ¼ cup unbleached all-purpose flour
  • ⅔ cup whole milk
  • 2 large eggs
  • 1 tablespoon butter, melted, for the crepes
  • 1 tablespoon butter room temp, for greasing the pan
  • ½ teaspoon salt

For the filling:

  • 2 tablespoons olive oil
  • Himalayan salt & cracked black pepper to taste
  • 1 pound cooked Adena Farms Chicken, shredded
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 bunch asparagus, ends trimmed, cut on the bias into ½ inch pieces
  • 2 cup white cheddar cheese, shredded
  • 2 scallions, chopped, as garnish

For the eggs:

  • 4-6 eggs
  • 1 tablespoon olive oil

INSTRUCTIONS

To make the crepes:

  1. Combine flours, milk, eggs, melted butter, and salt in a bowl, whisk to combine, a few small lumps are fine. Look for a thin soup-like consistency.
  2. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter and let melt. Using a paper towel spread butter around and wipe off any excess. Pour 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.

To make the filling & eggs:

  1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add red onion and cook until it softens, about 5 minutes. Stir in garlic, asparagus, cooked shredded chicken, salt and cracked black pepper. Cook for an additional 3-5 minutes or until asparagus is just tender. Set to the side to keep warm.
  2. Heat a pan over medium heat with olive oil and fry eggs to desired doneness. Sunny side up or poached look great on the plate.

Assembly:

  1. Lay each crepe out on a board or plate. In the center of the crepe, sprinkle white cheddar, then divide warm filling evenly among crepes over cheese, top with fried egg.
  2. Fold edges over the center and garnish with baby greens, sprouts, fresh herbs and quartered cherry tomatoes. Serve immediately.

Tips:

Some great accompaniments to this dish: Pico de Gallo, Chimichurri, even your favorite BBQ sauce. Pair this with a mimosa and your brunch is complete.

 

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