Dinner · Crepes
Buckwheat Mushroom Crepes
Buckwheat flour brings an earthy edge to thin crepes that wrap around browned mushrooms. A short rest hydrates the flour so the batter spreads more evenly in the pan.
Jump to ingredients
- Yield
- 6 filled crepes (3 servings)
- Prep
- 15 min
- Cook
- 30 min
- Rest / chill
- 15 min
- Total
- 60 min
Ingredients
3/4 cup buckwheat flourArrowhead Mills: USDA Organic- 1 large egg
- 1 cup milk
- 1/4 cup water
- 1/4 teaspoon salt
2 tablespoons olive oil, dividedBragg: USDA Organic- 12 ounces sliced mushrooms
- 6 tablespoons plain yogurt
- 1 1/2 tablespoons chopped parsley
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Whisk and rest
Whisk flour, egg, milk, water and salt until smooth. Rest for 15 minutes; stir again before cooking, adding a tablespoon of water if too thick to flow.
Brown the mushrooms
Heat 1 tablespoon oil in a skillet over medium-high heat. Cook mushrooms for 9 to 12 minutes, stirring occasionally, until their liquid evaporates and edges brown.
Swirl thin crepes
Brush a nonstick 8-inch pan with some remaining oil over medium heat. Swirl in about 1/3 cup batter; cook for 2 minutes until set, then turn and cook 1 minute. Repeat to make six thin crepes, about 18 minutes in total.
Fill and finish
Cook each crepe until both sides are set with no wet batter or runny egg mixture remaining. Divide the mushrooms evenly among six crepes, fold and top each with 1 tablespoon yogurt and some parsley; serve immediately.
Kitchen tips
Measure about 1/3 cup batter per crepe and tilt the pan immediately; the batter makes approximately six thin 8-inch crepes.
Keep finished crepes covered on a warm plate while cooking the remainder; if the first crepe browns before setting, lower the heat slightly.
Substitutions
For dairy-free crepes use unsweetened plant milk and plain dairy-free yogurt; recheck labels.
Use labeled gluten-free buckwheat flour and verify all additions for a gluten-free variation; the egg still supplies structure.
Storage
Refrigerate crepes and filling separately within 2 hours at 40°F or below for up to 3 days. Reheat filling to 165°F.
Serving suggestions
Serve two folded crepes per person for three servings with a crisp green salad; spoon yogurt on just before eating.
Make ahead
Cook the crepes one day ahead and refrigerate between parchment sheets. Warm gently in a covered skillet before filling.
Allergen details
Contains: egg, milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Arrowhead Mills - Organic Bukwheat Flour - Gluten Free - 22 oz × 1 — $7.18
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
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Read recipe →Frequently asked questions
Does buckwheat flour need wheat flour here?
No wheat flour is added; the egg helps bind this thin batter. Let the first side set before turning.
How much batter goes into each crepe?
Use about 1/3 cup in an 8-inch pan for approximately six crepes. Swirl promptly, and cook both sides until fully set with no wet batter or runny egg mixture.