Savory Buckwheat Crêpes Delight (Printable)

Thin buckwheat crêpes with mushroom and cheese filling, perfect for brunch or light dinners.

# Ingredient List:

→ Crêpe Batter

01 - 1 cup buckwheat flour
02 - 1/4 cup all-purpose flour
03 - 1 1/2 cups whole milk
04 - 2 large eggs
05 - 2 tablespoons unsalted butter, melted
06 - 1/2 teaspoon fine sea salt
07 - 1/4 cup water, as needed for consistency

→ Filling (Classic Mushroom & Cheese)

08 - 1 tablespoon olive oil
09 - 1 small onion, finely chopped
10 - 1 clove garlic, minced
11 - 1 cup cremini mushrooms, sliced
12 - 1/2 cup grated Gruyère cheese
13 - 2 tablespoons chopped fresh parsley
14 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - In a mixing bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add eggs and milk, whisking until smooth. Stir in melted butter. If batter is too thick, gradually add water until thin and pourable. Cover and let rest for 15 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and mushrooms; cook until mushrooms are browned and liquid evaporates, roughly 5 to 7 minutes. Season with salt, pepper, and parsley. Remove from heat.
03 - Heat a nonstick skillet or crêpe pan over medium-high heat and lightly grease with butter or oil. Pour about 1/4 cup batter into the pan, swirling to coat the bottom thinly. Cook 1 to 2 minutes until edges lift, flip, and cook an additional 1 minute. Transfer to a plate and repeat.
04 - Place a crêpe on a clean surface. Spoon mushroom filling and grated Gruyère over half. Fold crêpe over filling, then fold again to form a triangle or roll. Repeat with remaining crêpes and filling.
05 - Serve warm, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • They come together faster than you'd think, leaving you time to actually enjoy cooking instead of rushing through it.
  • The nutty buckwheat flour gives you that authentic Breton taste without having to travel to France.
  • They work for any meal and feed a crowd or just yourself, depending on the day.
02 -
  • The batter really does need that rest—I skipped it once thinking I was being efficient, and the crêpes were tougher and less delicate, a lesson I learned the hard way.
  • If your first crêpe isn't perfect, don't worry; the pan is still finding its temperature and you're still finding your rhythm, so treat it as practice.
  • Water is your friend if the batter seems thick; add it gradually and you'll find the sweet spot where the batter flows and sets without tearing.
03 -
  • Use a wooden or silicone spatula, not metal—it's gentler on the delicate crêpe and less likely to tear it when flipping.
  • The pan temperature is everything; if your first crêpe sticks, the pan isn't hot enough; if it cooks in 30 seconds, it's too hot and you'll get holes.

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