Buckwheat Crêpes with Mushrooms en Persillade & Goat Cheese Fonduta

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor at a lower cost.

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is often cheaper.

Crush the garlic cloves and finely slice and coarsely chop them.

Chop the parsley finely and coarsely, then mix it with the garlic.

Remove the stems from the shiitake mushrooms and cut them into 1/4" strips and then into 1/4" cubes.

Tear the oyster mushrooms into 1/2" pieces.

Heat a large non-stick skillet over high heat and add butter and olive oil.

Add the mushrooms to the skillet and toss to coat them in the butter and oil.

Spread the mushrooms in the pan and sauté undisturbed for 2 minutes.

Toss the mushrooms, spread them again, and continue sautéing for about 4 to 5 minutes until golden-brown.

Sprinkle the mushrooms with sea salt, black pepper, and the persillade, then toss and cook for about 30 seconds.

In a medium saucepan, combine milk and cream and bring to a boil.

Reduce heat to medium, add salt, black pepper, lemon juice, and goat cheese, and whisk until smooth.

Place a crêpe on a cutting board and fill it with a couple of spoonfuls of mushrooms and drizzle with goat cheese fonduta.

Fold the crêpe in half, then fold it again, and place it on a jelly roll pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens