Think of this as the perfect Sunday brunch dish. You can make the batter a day ahead to make things easier. Be sure to use ultra-fresh eggs as they'll hold their shape better and remain contained in the centre of the crêpes.
- 8 eggs
- 680 gm (about 4 bunches) asparagus, ends trimmed
- 100 gm cherry tomatoes, diced
- 2 tbsp coarsely chopped soft herbs such as chives, chervil, basil and mint
- 2 tbsp extra-virgin olive oil
- 3 tsp red wine vinegar
- To taste: lemon juice
Buckwheat crêpe batter
- 140 gm buckwheat flour
- 2 eggs
- 140 ml milk
- 30 gm melted butter, plus extra for brushing
- 140 ml beer
- 1For buckwheat crêpes, place flour and a good pinch of salt in a bowl. Whisk eggs, milk, butter and 125ml water in a separate bowl, gradually add to flour, whisking continuously until very smooth. Whisk in beer, then check consistency; the batter should just coat your finger – if it’s too thick, add a little more water. Cover with plastic wrap and set aside to rest at room temperature (1 hour).
- 2Preheat oven to 120C and line an oven tray with baking paper. Heat a 21cm crêpe pan over medium heat, brush with melted butter, then add 60ml crêpe batter, swirling to spread evenly over base of pan. Crack an egg into the centre, season to taste and cook until edges of crêpe turn golden (1-2 minutes). Fold in edges to partially cover egg, forming a square, reduce heat to low and cook until egg is cooked to your liking (2-3 minutes for soft yolks). Transfer to tray and keep warm in oven while you cook remaining crêpes.
- 3Meanwhile, blanch asparagus until bright green and just tender (1-2 minutes), drain and keep warm. Toss tomatoes, herbs, olive oil, vinegar and lemon juice in a bowl, season to taste and serve spooned over buckwheat crêpes and asparagus.