Savory Buckwheat Crepes

• For the crepe batter
• 1/2 cup buckwheat flour
• 2/3 cup whole milk
• 2 large eggs
• 1 tablespoon butter, melted
• 1/2 teaspoon salt
• For the filling
• 2 tablespoons olive oil, divided
• Kosher salt
• 1 pound chicken thighs
• 1 large red onion, thinly sliced
• 2 garlic cloves, minced
• 1 bunch asparagus, end trimmed, cut on the bias into 1/2 inch pieces
• 2 cups gruyere cheese, shredded
• 1 tablespoon butter, for greasing the pan
• 2 scallions, chopped, as garnish

1. Combine flour, milk, eggs, butter, and salt in a blender. Blend on high for 1 minute.
2. Season chicken thighs generously with salt. Heat 1 tablespoon olive oil in a large pan over medium heat. Add chicken and cook until it starts to brown, turning occasionally, until it's cooked through, about 10 minutes. Transfer chicken to a cutting board and let cool slightly. Once cool, shred with forks.
3. Add remaining 1 tablespoon olive oil to pan. Turn heat to medium high and add red onion. Cook until it softens, about 5 minutes, then stir in garlic and asparagus, and a pinch of salt. Cook for an additional 5 minutes.
4. To assemble the crepes, divide filling evenly among crepes. Fold edges over the center. Place folded crepes back into pan to allow cheese to melt for about 1 minute. Garnish with scallions and serve immediately.

crepe batter, buckwheat flour, milk, eggs, butter, salt, filling, olive oil, kosher salt, chicken, red onion, garlic, gruyere cheese, butter, scallions

Taken from food52.com/recipes/69681-savory-buckwheat-crepes (may not work)