This is a classic filling for savory crepes. Make a batch of crepes ahead of time and then cook the filling for a simple and delicious early spring brunch.

By / Photography By Grant Beachy | April 25, 2018

Ingredients

  • 1 large yellow onion, thinly sliced
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt, plus a pinch
  • 1 bunch asparagus, washed and chopped into 1-inch pieces
  • 1 batch buckwheat crepes, cooked and set aside
  • ¾ cup grated Gruyère cheese

Instructions

Make buckwheat crepes using this recipe for basic crepes.

Cook the onions, butter and ¼ teaspoon salt in a Dutch oven or heavy-bottomed pan over medium-high heat with the lid on for 20 minutes. Stir every few minutes; turn the heat down if the onions begin to burn. Once the onions are completely soft and caramel in color, remove from heat and set aside.

Sauté the asparagus and a pinch of salt over medium heat for 4 to 6 minutes, until just tender, then remove from the heat and set aside.

Place a crepe in a pan over low heat. Sprinkle the cheese on half of the crepe, then layer with onions and asparagus. Fold the other side of the crepe over the top. Cook just until the cheese melts (2 to 3 minutes). Remove from the heat and serve warm.

Edible Michiana original recipe

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Ingredients

  • 1 large yellow onion, thinly sliced
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt, plus a pinch
  • 1 bunch asparagus, washed and chopped into 1-inch pieces
  • 1 batch buckwheat crepes, cooked and set aside
  • ¾ cup grated Gruyère cheese
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