Main course European, inspired by French buckwheat crêpes
Buckwheat Crêpes with Creamy Mushrooms
Editorially prepared
Thin crêpes made mostly with buckwheat flour, filled with mushrooms in a thick cream sauce with onion, garlic and thyme.
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Ingredients
4 servings · metric units
For a larger batch, cook the mushrooms in additional batches rather than crowding the pan. Crêpe cooking time increases with their number; the batter resting time stays the same.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of chestnut mushroomswhite button mushrooms
Use in place of chestnut mushrooms in this filling. They give a paler result; still cook them in batches and evaporate their liquid before adding the cream.
- Instead of dried thymefresh thyme
Use finely chopped leaves instead of dried thyme, discarding woody stalks. Add with the garlic; start with a small amount and adjust to the strength of the herb.
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Optional ingredients and substitutions
You’ll need
large mixing bowl and whisk · scales and measuring jug · non-stick crêpe pan, approximately 26 cm · wide frying pan for the filling, approximately 28 cm, with a lid · spatula and ladle · pastry brush · chopping board and knife · bowl for the browned mushrooms · plate and cover for stacking the crêpes
Method
0/9 stepsMix the batter
Mix the buckwheat flour, plain flour and batter salt in a bowl. Add the eggs and gradually whisk in the milk, working from the centre until no dry lumps remain. Whisk in the water and half the rapeseed oil; reserve the remaining oil for the pan. The batter should be smooth and pourable.
Mix the batter Rest the batter
Cover the bowl and rest the batter for 30 minutes, starting when it is covered. Meanwhile, prepare and cook the filling ingredients following the next steps. Leave the batter in its bowl; stir it again and check its consistency before cooking the crêpes.
30:00Rest the batter Prepare the filling ingredients
Clean the mushrooms, rinse briefly if needed and dry thoroughly. Cut into slices about 4 mm thick. Finely dice the onion and finely chop the garlic. Wash, dry and chop the parsley; reserve half for serving. Divide the butter into three equal portions.
Prepare the filling ingredients Brown the mushrooms in batches
Heat the wide frying pan over a medium-high heat. Melt one portion of butter and add half the mushrooms, spreading them into as close to a single layer as possible. Cook for 8–10 minutes from adding them, stirring occasionally, until their liquid has evaporated and the slices are tender and browned in places. If liquid still pools in the pan, continue cooking uncovered. Transfer to a bowl. Cook the remaining mushrooms in the same way using the second portion of butter and add them to the bowl; reserve the final portion of butter for the onion.
Brown the mushrooms in batches Soften the onion
Reduce the heat to medium and add the remaining portion of butter and the onion to the same pan. Cook for 5–7 minutes from adding the onion, stirring often, until soft and translucent. If it is still firm, cook a little longer, lowering the heat if it colours too quickly. Add the garlic and thyme and stir for about 1 minute until fragrant; do not let the garlic burn.
Soften the onion Thicken the creamy filling
Return all the browned mushrooms and any juices from the bowl to the pan. Pour in the cream and bring to a gentle simmer. Cook uncovered over a low heat for approximately 4–6 minutes from the first small bubbles, stirring, until the sauce coats the mushrooms rather than pooling around them as a thin liquid. If it is still watery, continue reducing. Season with salt and pepper and stir in the half of the parsley intended for the filling. Remove from the heat and cover while you cook the crêpes.
05:00Thicken the creamy filling Cook the crêpes
After at least 30 minutes of resting, stir the batter. It should run from the ladle in a thin, continuous stream; if noticeably thick, whisk in a little extra water. Heat the crêpe pan over a medium heat and brush lightly with some of the reserved oil. Pour in a small ladleful of batter, immediately tilting the pan to coat the base thinly. Cook for 1–2 minutes from pouring, until the surface loses its wet sheen, the edges release and the underside is golden. If the crêpe sticks when you try to lift it, wait a little longer. Turn and cook the second side for approximately 0.5–1 minute, until no longer raw and marked with golden patches. Stack on a plate and cover. Repeat with the remaining batter, stirring before each ladleful and lightly greasing the pan with the reserved oil as needed. Allow approximately 25–30 minutes for the whole batch; leave the filling covered off the heat.
Cook the crêpes Warm the filling
Once all the crêpes are cooked and covered, return the filling to a low heat. Heat for approximately 2–3 minutes from placing the pan on the hob, stirring, until hot throughout and gently steaming. Continue heating if needed. If the sauce has become too thick, add extra water a little at a time: the filling should stay creamy, not runny.
03:00Warm the filling Fill and serve
Divide the hot filling between the warm crêpes, spreading it over half of each one. Fold in half, then in half again to form triangles. Arrange on plates, scatter with the remaining reserved parsley and serve immediately.
Fill and serve
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Tips
- Check the batter after resting: if it does not spread thinly when you tilt the pan, add water a little at a time. Whole Foods Market recommends a similar consistency adjustment. ([wholefoodsmarket.com](https://www.wholefoodsmarket.com/recipes/mushroom-cr%C3%AApes-creamy-mushroom-filling))
- Turn a crêpe only once the surface is no longer wet and the edges start to release from the pan. The AGFG recipe allows approximately 1–2 minutes for the first side. ([agfg.com.au](https://www.agfg.com.au/recipe/buckwheat-crepes-with-mixed-mushrooms?utm_source=openai))
- When preparing ahead, keep your fridge between 0–5°C. ([foodstandards.gov.scot](https://www.foodstandards.gov.scot/consumer-advice/food-safety/food-safety-in-the-kitchen/cooking?utm_source=openai))
Storage
Store the cooked crêpes and finished filling separately. Transfer the filling to a shallow container and spread out the crêpes to cool quickly. Refrigerate within 2 hours of cooking, cover and use within 48 hours. Reheat only once, until both the crêpes and filling are steaming hot throughout; stir the filling as it reheats. ([food.gov.uk](https://www.food.gov.uk/safety-hygiene/cooking-your-food?ContensisTextOnly=true&utm_source=openai))
Timing
Hands-on: 75 min · Cooking: 65 min · Resting: 30 min
