Recipe Information

• Servings: 4
• Prep Time: 15 minutes
• Resting Time: 2 hours
• Total Time: 2 hours 15 minutes
• Difficulty: Easy

Ingredients

For the crepes:

• 2 large eggs
• 250 grams (about 2 cups) buckwheat flour
• 500 milliliters (2 cups) milk (cow’s milk or almond milk)
• 25 grams (about 2 tablespoons) butter, melted
• A pinch of fleur de sel (sea salt)

For the filling:

• A handful of mushrooms, sliced
• 1 leek, white part only, chopped
• 250 milliliters (1 cup) cream (heavy or thickened cream)
• 100 grams (about 1 cup) Emmental cheese or Comté, grated
• Black pepper, to taste
• Fleur de sel, to taste
• A pinch of freshly grated nutmeg

Instructions

For the crepes:

1. In a large bowl, combine the buckwheat flour and the eggs. Whisk to combine.
2. Slowly add the milk while whisking to avoid lumps. Add the melted butter and a pinch of fleur de sel. Mix well until smooth.
3. Cover the bowl and let the batter rest in the refrigerator for at least 2 hours.
4. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter.
5. Pour a ladleful of batter into the pan, swirling it to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the underside is lightly golden. Flip the crepe and cook for an additional minute. Repeat with the remaining batter.

For the filling:

1. Slice the mushrooms and chop the leek.
2. In a skillet, sauté the mushrooms and leek until they are tender.
3. Add the cream, black pepper, fleur de sel, and grated cheese. Stir until the cheese is melted, and the mixture is bubbling.
4. Add a pinch of nutmeg and stir to combine.
5. On each crepe, place a generous portion of the filling, fold, and serve with extra cheese or herbs if desired.

Notes

You can customize the filling with your favorite vegetables or proteins, such as spinach, ham, or chicken. Feel free to experiment!

Recipe Tips

• For extra crispy crepes, cook them a little longer.
• Make sure the skillet is hot enough before pouring the batter; this helps in even cooking.
• Store any leftover batter in the refrigerator for up to 24 hours.

Nutritional Information

Approximate values per serving: 250 calories, 18g carbohydrates, 14g protein, 15g fat.

FAQ

1. Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours.

2. What can I use instead of buckwheat flour?

Gluten-free flour blends work well as a substitute, or you can use regular all-purpose flour if gluten isn’t a concern.

3. Are crepes healthy?

When filled with nutritious ingredients, crepes can be a healthy meal option. They are lower in calories compared to traditional pancakes.

4. Can I freeze crepes?

Yes, you can freeze cooked crepes. Place parchment paper between each crepe to prevent sticking and store them in an airtight container.

5. What can I serve with buckwheat crepes?

These crepes pair well with fresh salad, roasted vegetables, or your choice of sauce for added flavor.