Savory Buckwheat Crepes

Ingredients

• 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

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