Easy Buckwheat Crepes Stuffed with Creamy Mushrooms (Gluten-Free)

Blend buckwheat flour, eggs, whole milk, melted butter, water, and salt together until smooth.

Refrigerate the batter for 20-30 minutes.

Prepare the filling by cleaning portobello mushrooms with a kitchen towel.

Chop the white part of green onion and set aside the green part for later.

In a skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil.

Add chopped green onion, garlic, and a pinch of black pepper and red pepper flakes to the skillet.

Add chicken stock and let it simmer.

Incorporate cream and let it simmer for 5-7 minutes to blend flavors.

Cook the crepes in a skillet until thin and golden.

Fill crepes with the sautéed mushrooms and serve.

Equipment Needed

Spice Level:

Dietary