Are you ready to tantalize your taste buds with a dish that embodies the essence of French cuisine? Look no further than these exquisite French Buckwheat Crepes with Mushrooms and Herbs! Perfectly tender and delightfully savory, these crepes are not just a meal; they are an experience that transports you straight to a quaint bistro in Paris. With a simple yet elegant combination of earthy mushrooms and fragrant herbs, this recipe promises to impress your family and friends. And the best part? You can whip them up in just 45 minutes! Dive into our recipe and discover how to create this culinary masterpiece that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 2 large eggs
- 2 cups milk
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 cup mushrooms, sliced
- 1 tablespoon fresh herbs (thyme or parsley), chopped
Instructions
- In a mixing bowl, combine 1 cup of buckwheat flour and 1/4 teaspoon of salt. Whisk together to ensure the salt is evenly distributed.
- In a separate bowl, beat 2 large eggs. Then add 2 cups of milk gradually while whisking continuously to create a smooth mixture.
- Pour the egg and milk mixture into the bowl with the buckwheat flour. Whisk until the batter is smooth and free of lumps. Stir in 2 tablespoons of melted butter until fully incorporated.
- Cover the batter with plastic wrap and let it rest for about 15 minutes at room temperature. This resting time allows the flour to hydrate and results in more tender crepes.
- While the batter is resting, prepare the mushroom filling. Heat a skillet over medium heat and add a small amount of butter or oil. Once hot, add 1 cup of sliced mushrooms.
- Sauté the mushrooms for about 5-7 minutes, or until they are golden brown and have released their moisture. Stir occasionally to ensure even cooking.
- Once the mushrooms are cooked, add 1 tablespoon of chopped fresh herbs (thyme or parsley) to the skillet. Season with salt and pepper to taste. Cook for an additional 2 minutes, then remove from heat and set aside.
- After the resting period, heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of butter or oil.
- Pour a ladleful of the crepe batter into the hot pan, swirling it around to create a thin, even layer. Cook for about 2-3 minutes, or until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes as you go.
- Once all the crepes are cooked, fill each crepe with a portion of the sautéed mushroom mixture. Fold or roll the crepes as desired.
- Serve the French buckwheat crepes warm, garnished with additional fresh herbs if desired. Enjoy your delicious meal!
Tips
- Rest the Batter: Don’t skip the resting period for the batter! Allowing it to sit for 15 minutes helps the flour hydrate, resulting in more tender and flexible crepes.
- Temperature Control: Make sure your skillet is at the right temperature. If it’s too hot, the crepes will cook too quickly and may burn; too cool, and they’ll be tough. Aim for medium heat for the perfect balance.
- Grease Sparingly: Use just a light coating of butter or oil to grease the pan between crepes. Too much fat can make the crepes greasy and difficult to manage.
- Experiment with Fillings: While mushrooms and herbs are delicious, feel free to get creative! Try adding cheese, spinach, or even a touch of cream for a richer filling.
- Serve with Style: For an elegant presentation, fold or roll the crepes neatly and garnish with a sprinkle of fresh herbs or a drizzle of balsamic reduction.
- Make Ahead: You can prepare the crepes in advance and store them in the refrigerator. Just reheat them in a skillet before filling for a quick meal!
Nutrition Facts
Calories: 204kcal
Carbohydrates: 15g
Protein: 9g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 124mg
