Savory Buckwheat Crêpes (Printable version)
Thin buckwheat crêpes with mushroom and cheese filling for a light, savory meal.
# What You'll Need:
→ 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, added 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 fresh parsley, chopped
14 - Salt and pepper, to taste
# How to Prepare:
01 - In a mixing bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add eggs and milk, stirring until smooth. Incorporate melted butter. If the batter is too thick, add water gradually until thin and pourable. Cover and 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 brown and liquid evaporates, 5 to 7 minutes. Season with salt, pepper, and parsley. Remove from heat.
03 - Warm a nonstick skillet or crêpe pan over medium-high heat and lightly grease. Pour 1/4 cup batter into pan, swirling to cover the surface thinly. Cook until edges lift, 1 to 2 minutes, then flip and cook another minute. Transfer and repeat with remaining batter.
04 - Place a crêpe flat. Spoon mushroom filling and Gruyère cheese onto half. Fold over the filling, then fold again to form a triangle or roll up. Repeat with remaining crêpes.
05 - Serve warm, garnished with additional parsley if desired.
# Expert advice:
01 -
- Buckwheat gives an earthy, slightly bitter depth that makes store-bought crêpes taste like cardboard by comparison.
- These come together faster than you'd think, and they feel restaurant-quality without requiring any special skills once you get over the swirling part.
- One batch serves four people or feeds one person very happily across two meals.
02 -
- The batter really does need 15 minutes to rest—this is when the flour absorbs liquid and the gluten relaxes, which means your crêpes will be tender instead of rubbery.
- When cooking crêpes, less is more: if your pan is too hot, the bottom burns before the top sets; if it's not hot enough, you'll get thick, doughy crêpes instead of delicate ones.
- Don't overfill the crêpes or they'll break when you fold them—a spoonful of filling and a pinch of cheese is plenty.
03 -
- If your batter looks too thick after 15 minutes of resting, add a tablespoon of water at a time—the consistency should be like thin cream, pourable but not watery.
- Leftover crêpes keep in the fridge for up to three days, and you can reheat them gently in a warm skillet without ruining them.