Savory French Crêpes start with a classic buckwheat-infused batter that rests overnight, yielding delicate, lacy crêpes. Fillings of golden cremini & oyster mushrooms, juicy tomatoes, wilted baby spinach and nutty Gruyère cheese make these crêpes a sophisticated, restaurant-style meal at home.
Prep Time: 25 mins (+ 8 hrs chill) • Cook Time: 15 mins • Total Time: 8 hrs 40 mins
Servings: 4 • Yield: 4 crêpes
Ingredients
- 2 eggs
- 1½ cups milk
- 2 tbsp butter (plus extra for cooking)
- ¼ cup buckwheat flour
- ¾ cup all-purpose flour
- pinch salt
Filling: - 3 tbsp butter
- ½ cup cremini mushrooms, sliced
- ½ cup oyster mushrooms, sliced
- 1 cup diced tomatoes
- 2 cups baby spinach
- 1 cup shredded Gruyère, divided
Directions
Step 1 — Make batter: In a blender combine eggs, milk and 2 tbsp butter. Add buckwheat flour, all-purpose flour and salt; purée until smooth. Cover and refrigerate 8 hours or overnight to hydrate the buckwheat.
Step 2 — Sauté filling: Melt 3 tbsp butter in a skillet over medium-high. Add cremini & oyster mushrooms and cook until golden (~10 min). Add tomatoes and spinach; cook until spinach wilts. Remove from heat.
Step 3 — Cook crêpes: Heat a nonstick skillet and melt 1 tsp butter. Pour ~¼ cup batter, tilt skillet to coat. Cook 3–4 minutes until edges brown and center sets.
Step 4 — Assemble: Place ¼ of filling in center, sprinkle with 3 tbsp Gruyère. Fold into thirds (triangle) and top with remaining Gruyère. Repeat for remaining crêpes.
Step 5 — Serve: Serve hot as an elegant brunch or light dinner; pair with a mixed green salad.
Nutrition (per serving): ~507 kcal • 34g fat • 31g carbs • 21g protein