- Place all ingredients in blender and blend until smooth. Refrigerate at least 3 hours.
- In nonstick pan set over medium heat, add enough batter to just cover bottom of pan. Brown until golden, about 1 minute. Gently turn crêpe over and brown additional 20 seconds. Repeat until all batter is used.
- Preheat oven to 425 degrees. In roasting pan, add parsnips, butter, sugar, and orange zest and juice. Toss together, then add water and salt and cover with aluminum foil.
- Cook until parsnips are deeply caramelized and all water has evaporated.
- Place in blender and purée until smooth (it may be necessary to add a tablespoon or 2 of water). Strain through fine chinois, then chill.
- Spread thin layer of parsnip purée (about 1 tablespoon) over one crêpe, then stack another crêpe on top and repeat with the remaining crêpes and filling. Chill until ready to serve.
- Preheat oven to 350 degrees. Spread buckwheat on sheet pan and toast until deep brown, about 15 minutes.
- Place toasted buckwheat and heavy cream in saucepan, bring to boil, then remove from heat and cover. Let steep 30 minutes. Strain, discarding buckwheat. Set aside and keep warm.
- In clean saucepan, bring sugar and water to boil. Cook, without stirring, until deep caramel in color. Remove from heat, and slowly add buckwheat cream and butter.
- Return to medium heat and cook, whisking constantly, 2 minutes. Let cool slightly, then add lemon juice and salt. Serve over crêpes.
Thyme Ice Cream
- Place milk and thyme in saucepan and bring to boil. Remove from heat. Cover and let steep 30 minutes. Return to boil.
- In large bowl, whisk egg yolks and sugar together. Temper with boiling milk. Return to saucepan and cook over medium heat, stirring constantly, until mixture thickens slightly. Strain through fine chinois, then stir in heavy cream. Chill thoroughly, then process in ice cream maker. Serve with crêpes.