How to make a Buckwheat Crepes Stuffed with Mushrooms

In a mixing bowl, combine the buckwheat flour and salt.

In another bowl, whisk together the milk, eggs, and melted butter until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly.

Cook for 1-2 minutes until the edges start to lift and the bottom is lightly browned.

Flip the crepe and cook for another 1-2 minutes on the other side.

Repeat with the remaining batter, greasing the skillet as needed.

Serve warm with your choice of fillings such as fruits, yogurt, or savory options.

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