Tasty Planner - Recipe - Buckwheat crepes with eggs, asparagus and vegan hollandaise by Warmfeather

Instructions

1. warm the oil in a small saucepan and set aside to cool. 2. In a large bowl, sift together the buckwheat flour, whole wheat flour and sea salt. Make a well in the center. 3. Whisk until the eggs and flour are thoroughly mixed. Slowly add half of the milk, whisking constantly and gradually drawing in the flour to make a smooth batter. 4. Stir in half of the warm oil and half of the remaining milk. Allow to stand for 2 hours.

while waiting for the batter to stand. spray large pan with olive oil spray, then added asparagus, and mushrooms to the pan and saute until asparagus is fork tender. add tomato and saute until warm through. remove from pan and keep warm. then scramble your eggs to your liking and make your hollandaise sauce.

5. Just before cooking, stir and check the consistency of the batter. It should be like thin cream. If necessary, add more milk to achieve the right consistency. Use the remaining butter to coat the pan. 6. Heat an 8" crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the oil. 7. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl. 8. Loosen the edges of the crepe with a metal spatula. You can use a spatula to turn the crepe, but I usually, turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over. 9. Cook on the other side until lightly brown (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.

10. place crepe on serving plate, fill with eggs and vegetable mixture. roll up, then drizzle hollandaise sauce over each crepe. serve!