Baked Buckwheat Crepes with Mushrooms and Eggs

buckwheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and nutritious, while all-purpose flour is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories, while cream cheese is often cheaper.

Prepare the batter for the crepes by mixing together milk, chicken eggs, clarified butter, vegetable oil, buckwheat flour, wheat flour, sugar, and salt until smooth.

Heat a non-stick skillet and melt some of the butter for baking the crepes.

Pour a small amount of batter into the skillet, swirling to cover the bottom evenly.

Cook until the edges lift and the crepe is set, then flip and cook for another minute.

Transfer the cooked crepe to a plate and repeat with the remaining batter.

For the mushroom stuffing, sauté onions in butter and olive oil until fragrant.

Add sliced mushrooms and cook until browned, then season with salt, black pepper, and garlic powder.

Stir in chopped boiled chicken eggs and green onions into the mushroom mixture.

Spread the mushroom mixture on each crepe, roll them up, and place seam-side down in a baking dish.

Pour additional melted butter over the crepes before baking.

Bake in the preheated oven until the crepes are golden and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens