- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
In large bowl, combine buckwheat flour and salt. Make well in centre of mixture; gradually add 2 1/2 cups water, whisking constantly until smooth batter forms. Whisk in egg and butter. Cover and refrigerate for 1 hour.
Heat 10-inch nonstick skillet or crêpe pan over medium-high heat. Whisk reserved batter. For each crêpe, pour scant 1/2 cup batter into centre of skillet, tilting and swirling to coat bottom. Cook until set and edge is golden brown, about 2 minutes. Flip and continue cooking for 1 minute. Transfer to plate; cover to keep warm.
Repeat with remaining batter, brushing skillet lightly with oil, if necessary. Makes 8 crêpes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
Preheat oven to 200°F; line baking sheet with parchment paper. Heat greased skillet over medium heat. Place crêpe in skillet and sprinkle with one quarter of the cheese. Break egg in centre of crêpe; cook until white has set and yolk is still runny, about 3 minutes. Add one-quarter of the asparagus.
Using spatula, fold edges toward centre to form square shape. Place crêpe on prepared baking sheet; keep warm in oven. Repeat with 3 more crêpes and cheese, eggs and asparagus, reserving leftover crêpes for another use. Divide prepared crêpes among plates. Top with arugula and prosciutto; season with pepper. Serve immediately.
Test Kitchen Tip: Try rolling up leftover buckwheat crêpes and sprinkling them with icing sugar for dessert!
Nutritional facts PER SERVING: about
- Iron 3 mg
- Fibre 3 g
- Sodium 665 mg
- Sugars 2 g
- Protein 21 g
- Calories 310
- Total fat 17 g
- Cholesterol 255 mg
- Saturated fat 9 g
- Total carbohydrate 13 g