Buckwheat Crepes with Savoury Mushroom filling - crepe maker

buckwheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and suitable for vegan diets.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast provides a cheesy flavor without dairy.

mushrooms

🥗Healthier: spinach

💰Cheaper: canned mushrooms

Spinach is a nutritious, lower-cost alternative.

Mix buckwheat flour, eggs, milk, water, and salt in a bowl until smooth.

Let the batter rest for 30 minutes at room temperature.

Heat a non-stick skillet over medium heat and melt a little butter.

Pour a ladle of batter into the skillet, swirling to coat the bottom evenly.

Cook until the edges lift, about 2-3 minutes, then flip and cook for another minute.

Transfer crepe to a plate and repeat with remaining batter, adding more butter as needed.

In another skillet, heat olive oil over medium heat.

Add chopped onion and garlic, sauté until translucent, about 5 minutes.

Stir in sliced mushrooms and thyme, cooking until mushrooms are browned, about 7-10 minutes.

Season filling with salt, black pepper, and lemon juice to taste.

Place a crepe on a plate, add a portion of mushroom filling, and sprinkle with cheese.

Fold the crepe over the filling and serve warm, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens