Buckwheat Crepes with Wild Mushrooms and Gruyere

Name: Buckwheat Crepes with Wild Mushrooms and Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup buckwheat flour; 2 large eggs, beaten; 1 1/3 cups milk; 1 tablespoon extra-virgin olive oil, plus more for brushing; 2 medium shallots, thinly sliced; 16 ounces mixed wild mushrooms, thinly sliced; Sea salt; 2 large garlic cloves, minced; 1/4 cup white wine; 2 cups coarsely grated Gruyere cheese

Servings: persons

1
In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.
2
Add the remaining milk and whisk until smooth.
3
Refrigerate the batter for 20 minutes.
4
Meanwhile, in a large nonstick skillet, heat the 1 tablespoon of oil.
5
Add the shallots and cook over moderately high heat until soft, about 2 minutes.
6
Add the mushrooms, season with salt and cook until tender, about 4 minutes.
7
Add the garlic and cook 1 minute longer.
8
Add the wine, scraping up any browned bits from the bottom of the skillet and cook until the liquid has evaporated, about 2 minutes.
9
Heat an 8-inch nonstick skillet and lightly brush with olive oil.
10
Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
11
Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
12
Flip the crepe and cook 30 seconds to 1 minute longer.
13
Sprinkle the crepe with 1/4 cup of cheese followed by 1/4 cup of the mushrooms.
14
Fold the bottom flaps of the crepe to form a cone.
15
Slide the crepe onto a serving platter.
16
Repeat with the remaining batter, brushing the pan with oil as needed.
17
Serve the crepes immediately.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup buckwheat flour, 2 large eggs, beaten, 1 1/3 cups milk, 1 tablespoon extra-virgin olive oil, plus more for brushing, and more.

Yes, Buckwheat Crepes with Wild Mushrooms and Gruyere falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!