Buckwheat Crepes with Creamy Mushroom filling. Gluten Free (VIDEO)
Updated: Sep 20, 2022
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Since February 24, 2022, every single day of my life begins the same and that is checking the Ukrainian news and praying that my family is ok. Every day there is loss of lives. Every day I'm thinking about my home country, my childhood, and feel extremely lucky to be here and not on the other side of the ocean right now.
My memories are currently immersed around my home country and its comfort foods. Eating buckwheat in one form or another either for breakfast, lunch or dinner is typical for Ukrainians and is one of their cherished products that can be used to create many types of comfort foods!
Today, I'm sharing with you something my mom made for special occasions, which are buckwheat crepes and I'm sharing with you a classic recipe that includes mushrooms.
Especially during mushroom season, there always was a dilemma of how to use all the mushrooms that my father and I would pick.
What do I like about this dish?
First of all, I like its SIMPLICITY for these crepes are very easy to make and the ingredients are readily available. I even made this recipe easier for you, by using a blender. It takes only a few seconds, and your crepe batter is ready AND every ingredient is a SUPERFOOD. This recipe is naturally GLUTEN FREE so it can suit everyone. The buckwheat offers a pleasant and slightly nutty flavor to these crepes making them absolutely DELICIOUS.
Let's not forget about being HEALTHY and they can be eaten for breakfast, lunch or dinner!
For breakfast, I like to top my crepes with an over easy fried egg and for lunch and dinner, I pair them with nice salad. These can be made ahead of time and assembled at the last minute. Normally, I keep my crepes in the freezer and then the filling can be made two days prior to serving. Here I have a nice collection of salads that will excite you!
What do I need to make this dish?
Buckwheat flour - these days it is available in every store.
Eggs - 3 extra-large, or 4 large, if not enough eggs, the crepes will fall apart.
Butter - the best quality of course.
Milk - whole milk.
Mushrooms - any kind, I used baby portobellos in the video.
Parsley - any kind
Thyme - fresh or even dry will do
Garlic - a few cloves, you can skip it, but I love them with garlic.
Cream or cream fraiche - whichever you have on hand.
Chicken stock (optional) - or white wine
Scallions - or shallots
Why is buckwheat one of the healthiest grains?
Buckwheat groats and buckwheat flour are always in my kitchen.
I just love the flavor and it's easy and quick to prepare. This is one of the few grains that are NATURALLY GLUTEN FREE and require NO SOAKING.
Buckwheat a nutrient-dense and gluten-free seed, not a grain, that has been consumed in Asian and Eastern Europe countries for centuries and is now becoming increasingly popular in the US.
Buckwheat seeds, also called “groats” or "kasha" in some parts of the world. They are packed with nutrients and antioxidants, such as tannin. Also, it is high in polyphenol content and also contains some vitamin K, vitamin E, thiamine, riboflavin, choline, betaine, calcium and potassium.
Personally, what I like best about buckwheat is that it gives you energy and will keep you full for quite a while due to its high content of fiber (soluble fiber) another word for it is resistant starch. Resistant starch is very much needed for our body, for when it arrives in our large intestine it feeds our beneficial gut bacteria. As a result, these good bacteria produce short-chain fatty acids called butyrate. Butyrate and other acids serve as nutrition for the cells lining your colon, thus improving gut health and decreasing your risk of colon cancer. Read more about it here.
If you like buckwheat like I do, don't stop with one recipe, try my buckwheat pancake recipe, they are fluffy and absolutely delicious! You will also want to try the risotto and soup recipes too:
Buckwheat Pancakes with Savory Cranberry Sauce
Buckwheat Risotto (Grechotto) with Chanterelle Mushrooms
Buckwheat Soup with Wild Mushrooms
How to store crepes?
Crêpes last 3-4 days in the fridge but they do get progressively drier and staler as time goes on. I usually freeze them as soon as possible if I know we can’t finish the leftovers in one day. I like to have my freezer stuffed with meal prep item and crepes are one of those items. It helps me to have something already available on a busy morning.
Layer wax paper between the crêpes on a plate and cover with plastic wrap.
Wrap each crêpe with plastic wrap and put them in an airtight sealable plastic bag.
If you don't care to get one or two crepes stuck together just, cover them with plastic wrap tight.
Let's do it...
Prep time: 5 minutes
Inactive: 30 minutes (optional)
Cooking time: 20 minutes
Total time: 55 minutes
Yield: 6-9 servings
Author: Inna of innichkachef.com
Ingredients for the crepes
3 extra-large or 4 large eggs
1 cup whole fat milk
2/3 cup room temperature water
1 cup buckwheat flour
3 tablespoons melted butter
1 teaspoon pink salt
Butter for coating the pan between each crepe
Ingredients for the filling
1 lb. mushrooms (baby portobello is what I used in the video)
1 Tablespoon fresh 1 teaspoon of dry thyme
3 Tablespoons fresh parsley, chopped
1 bunch of scallions
3-6 cloves of garlic
5 oz. of cream or cream fraiche
5 oz. chicken stock or white wine
pinch of red pepper flax (optional)
Salt, freshly ground black pepper
2 Tablespoons of butter
1 Tablespoon of olive oil
To make crepes, place in a blender, combine all ingredients and pulse for a few seconds.
Place the crepe batter in the refrigerator for 30 minutes to one hour.
3. When you're ready, heat a small nonstick pan or cast-iron pan and add butter to coat.
4. Pour a small ladle of batter into the center of the cast iron pan and swirl to spread evenly.
5. Cook for 30 seconds and flip.
6. Cook for another 10 seconds and transfer the crepe from the pan to a plate.
7. Repeat until all batter is gone. For the filling, chop mushrooms, scallions (White part only) and mince the garlic. In a preheated pan, add 2 Tablespoons of butter and one Tablespoon of olive oil. Let the butter melt, and then add the mushroom mixture. Next, add the salt, black pepper, red pepper flax and thyme. Stir to combine.
8. Cook for few minutes. Stir once in a while. Then add the cream and chicken stock, increase the heat and cook for two minutes. Stir. Chop green part of scallions and parsley and stir into the mixture and cook everything uncovered for another minute or two. Turn off the heat.
9. Pour cooked mushrooms into a bowl in order to cool down faster. This step of making filling can be done two days ahead of time.
10. On each crepe place two Tablespoons of filling and roll as you desire.
Keeping the batter in the fridge for more than 30 minutes is completely optional, but it does make it way easier to work with the dough. I often let the batter sit overnight. This allows the bubbles to subside so the crepes will be less likely to tear apart during cooking. However, the first crepe most likely won’t work, and it’s completely normal.
It's not necessary to grease the pan between each crepe, but you can use butter, clarified butter, coconut butter, or even pork lard.
Keep in mind; these crepes are more flexible and easier to work with if they are hot, so you may need to zap them in the microwave. Even though BUCKWHEAT CREPES are more fragile than regular wheat crepes due to the lack of gluten, they are less elastic, so be gentle with them.
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.