Easy Buckwheat Crepes Recipe | How To Make Dinner

Introduce the recipe and ingredients for buckwheat crepes.

Weigh 70 grams of buckwheat flour into a bowl.

Add 1 egg to the bowl, removing any shell pieces if necessary.

Add 10 grams (about 1 tablespoon) of oil to the bowl.

Measure and add 60 mils of oat milk to the bowl.

Measure and add 125 mils of water to the bowl.

Add a pinch of salt to the mixture.

Whisk all ingredients together until combined.

Prepare a pan by lightly oiling it and heating it on medium heat (5 or 6 on the scale).

Pour the crepe batter into the center of the pan and roll it around to coat the sides.

Cook the crepe for about 1 minute on one side until set.

Gently lift the crepe with fingers and remove it from the pan.

In the same pan, add a little olive oil and sliced mushrooms, seasoning with a pinch of salt.

Add fresh chives and thyme to the mushrooms while they cook for about 1 minute.

Optionally, add a splash of white wine and a bit of sour cream to the mushrooms for creaminess.

Cook an egg to your preference (poached or sunny side up) in the pan.

Place the cooked mushrooms in the center of the crepe, followed by the cooked egg.

Fold the crepe once to enclose the filling and optionally top with grated Parmesan cheese and more herbs.

Equipment Needed

Spice Level:

Dietary