Honey Buckwheat Crepes with Citrus Compote

Warm, sweet crepes filled with creamy cheese and bitter marmalade.
Buckwheat_Crepes

Ingredients:

Citrus Compote
2 Navel or Cara Cara Navel oranges, peeled, pith removed, separated into segments (discarding the membrane)
2 mandarins or tangerines, peeled, pith removed, separated into segments (discarding the membrane)
2 blood oranges, peeled, pith removed, separated into segments (discarding the membrane)
1 Tbsp. freshly squeezed Meyer lemon juice
Crepes
1 cup all purpose flour (can substitute whole wheat or gluten-free flour)
1/3 cup buckwheat flour (or rice flour if gluten-free)
2 eggs
2 Tbsp. honey
4 Tbsp. freshly squeezed orange juice
Pinch salt
1 3/4 cup milk
2 Tbsp. unsalted butter
4 ounces mascarpone, whipped
2 ounces, chunky citrus marmalade or another marmalade, warmed
6 Tbsp. honey or maple syrup, heated until hot and liquid

Instructions:

Citrus Compote
Combine all citrus segments and juice, then set aside.
Crepes
In a large bowl, combine the flour, eggs, honey, juice, and salt. Add the milk and mix until smooth. Brown the butter and whisk into the batter. Let the mixture rest for 2 hours.
Heat a saute pan (crepes are ideally made in a 10-11 inch saute pan) over medium heat. Spray with oil and reduce heat to medium-low. Measure about 2 ounces of batter per crepe and pour into the pan. Tilt the pan to evenly spread the batter over the surface of the pan until brown. Using a heat-resistant spatula, gently turn the crepe over to cook on the other side until lightly caramelized. Repeat the steps for each crepe, holding them in a warm oven.
Smear 1 to 2 teaspoons of the warmed marmalade on one side of the crepe. Fold the crepe in half, then again into a quarter.
To serve, place 2 crepes (slightly overlapping) on a warm plate. Add a dollop of 1 to 2 tablespoons whipped mascarpone. Drizzle with warm honey or maple syrup. Add a portion of the citrus compote and serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.