Asparagus In Buckwheat Crepes

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I am looking for interesting ways to use some of the flour i have on hand - one of which is buckwheat and thought this looked promising and oh-so elegant. Recipe source: bon appetit (april 1986)

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Steps

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To make the crepes: in a medium bowl sift flour and salt together.

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Whisk in eggs and then stir in the milk.

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Let crepe batter stand at room temperature for 1 hour.

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Stir melted butter into crepe batter.

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Heat a crepe pan or skillet over medium high heat.

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Add one tablespoon clarified butter to pan , swirling pan to cover and then pour out any excess butter.

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Remove pan from heat.

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Stir batter and then ladle 3 tablespoons of batter into the corner of the pan , tilt pan so batter will cover the surface evenly.

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Cook until bottom is brown , loosening edges with a knife.

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Turn crepe and cook until other side is speckled brown.

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Slide crepe onto a plate and repeat with remaining batter.

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Adjusting heat and adding more clarified butter if necessary.

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Cool and wrap crepes in foil.

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Crepes can be prepared one day ahead and refrigerated.

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To make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half.

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Stir in cream , cooking until reduced to 2 .

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Ingredients

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buckwheat flour, salt, eggs, milk, butter, clarified butter, champagne, shallot, whipping cream, asparagus spears, pepper, fresh parsley