Are you of legal drinking age?
We’re keeping it simple with a savory crêpe so delicious, you just might forget it's gluten-free.
3⁄4 cup + 1 Tbsp Blackbird Bakery Pancake & Biscuit Blend
1 Tbsp sugar
1⁄4 tsp kosher salt
1 1⁄4 cups whole milk
4 large eggs
4 Tbsp unsalted butter, melted
20 asparagus spears, split lengthwise
1/2 cup goat cheese or cream cheese
Kosher salt and pepper to taste
Ghee for the pan
In a small bowl, whisk together the Pancake & Biscuit Blend, sugar, and salt.
Transfer to a blender and add half of the milk, or if you have one, use an immersion blender. With the blender set to low speed, add the remaining milk, eggs, melted butter, and Tito’s Handmade Vodka.
Mix until the batter is very smooth. (You can refrigerate the batter in the blender cup, covered, for up to 2 days. Be sure to remix before using as the ingredients will separate slightly after sitting. If the better thickens, just add a little more vodka or water while you are remixing.)
Place the asparagus in a pan with cold water and 1/2 teaspoon kosher salt, allowing to sit until you are ready to sauté.
In an 8-inch (20-cm) skillet or crêpe pan, melt about 1 teaspoon of ghee over medium heat. Pour 3 tablespoons of the batter into the pan, tilting the pan so the batter evenly coats the bottom.
Cook for 1 to 2 minutes, until the crêpe is golden brown with a lace-like edge. Then carefully flip the crêpe over and cook for 30 seconds more. Transfer the finished crêpe to a plate. Repeat with the remaining batter, adding more ghee to the pan as needed to prevent the crêpes from sticking.
Melt additional ghee in the pan, add the split asparagus, and cook, seasoning with additional salt and pepper as you go, until the asparagus is just wilted.
To serve, take a tablespoon of either cream cheese or goat cheese and smear over the bottom of a crêpe. Cover the cheese with a generous scoop of the asparagus spears, fold the crêpe over, and serve.