French Buckwheat Crepes with Mushrooms

Prepare buckwheat crepes and garnish them with this delicious, simple mushroom and sour cream combination. A French favorite!

Find other recipes on this site: the buckwheat crepes or the version with ham and cheese.

Print Recipe
French Buckwheat Crepes with Mushrooms
Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
galettes
Ingredients
Buckwheat Crepes (for 12 galettes)
Filling (4 servings)
Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
galettes
Ingredients
Buckwheat Crepes (for 12 galettes)
Filling (4 servings)
Instructions
  1. Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  2. In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
  3. Add sliced mushrooms and sauté for another 5 minutes.
  4. Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
  5. Heat a lightly buttered nonstick skillet. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn't liquid.
  6. Without flipping the crepe, place 2-3 Tbsps of mushroom's filling in the center. A 10-15 seconds later, as the crepe seems to be ready, carefully lift the sides with a spatula and fold them to form a square, or triangle.
  7. Carrefully transfer the crepe from the pan to tha plate, and serve quickly.

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