Ingredients for the dough:
Mix eggs, milk and a little water and gradually add buckwheat flour until a smooth dough is formed. Add 1 small spoon of oil and 1 pinch of salt. Let the dough rise a little.
Ingredients for the filling:
Peel the asparagus. Clean whole white asparagus and only the bottom third of green asparagus. Cut the sticks in half lengthwise. Peel the onion and cut into thin slices. Peel and finely chop the garlic and ginger (about the size of a hazelnut). Clean the herbs (several sprigs of each variety) and pull the leaves from the stems.
Blend the cheese with a little milk until smooth. Season with salt, pepper and a few drops of lemon juice.
Heat about half of the olive oil in a pan and add 1 cup of batter per serving. Swirl the pan as you roll out the batter evenly and thinly. Fry until golden brown, then turn. Cook some pancakes and warm them in the oven.
Heat the remaining olive oil in a pan and fry the asparagus spears. After 1-2 minutes, add onion, ginger and garlic. Season the asparagus with salt and pepper and top with maple syrup and lemon juice. Cook over medium heat until al dente.
Ingredients for the salad:
Wash and dry the arugula well. Mix olive oil with lemon juice and honey. Add salt and pepper. Toss the vinaigrette with the rocket just before serving.
Fill the crepes. To do this, spread 1 layer of cream cheese on top of the pancakes and place asparagus spears in the middle. Drizzle a little oil, onion, garlic and ginger in a pan and sprinkle with fresh herbs.
Roll up the pancakes and serve on plates with the rocket salad. Garnish with some herb sprigs and drizzle with olive oil.