400gmushrooms cleaned and slicedor 2 jars of canned sliced mushrooms
150mlsour cream
Salt and freshly ground black pepper
Instructions
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.
In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
Add sliced mushrooms and sauté for another 5 minutes.
Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
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.
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.
Carrefully transfer the crepe from the pan to tha plate, and serve quickly.