Buckwheat Crepes with Mushroom and Egg
Martha sheds light on the world of mushrooms and makes four fantastic recipes: savory buckwheat crepes with mushroom filling, a vegetarian mushroom ragù, French mushroom soup, and a modern-day mushroom risotto. You’ll be inspired to prepare her tasty recipes—for breakfast, lunch, or dinner.
Makes 2 dozen crepes
Ingredients
- For Crepes:
- 1 3/4 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted and cooled, plus about 2 tablespoons,
- room temperature, for cooking crepes
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- ¾ teaspoon coarse salt
- For Mushroom Filling:
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped shallots (from 1 shallot)
- 3 sprigs thyme, plus more for garnish
- 10 ounces chanterelle mushrooms, trimmed and coarsely chopped
- 10 ounces cremini mushrooms, trimmed and coarsely chopped
- Coarse salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/2 cup creme fraiche
- 12 fried eggs for serving (optional)
Method
- Crepes: Combine all ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 8 hours and up to 1 day.
- Whisk batter until smooth. Melt 1/4 teaspoon butter in a 6 to 8-inch nonstick skillet or crepe pan over medium heat. Tilt skillet at a 45-degree angle, pour in a scant 1 ounce batter (slightly less than 1/4 cup), and immediately swirl and shake skillet in a circular motion to evenly distribute in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/4 teaspoon butter and continue cooking crepes in the same manner, whisking batter between crepes and stacking cooked crepes on top of one another. Let crepes cool completely, about 30 minutes.
- Mushroom filling: Melt butter in a large skillet over medium-high heat. Add shallots and thyme and cook until fragrant, about 30 seconds. Add mushrooms and season with salt and pepper and cook, stirring occasionally, until mushrooms are softened and golden brown in places, about 10 minutes. Add wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until most of wine is evaporated; transfer to a large bowl. Let mixture cool slightly and remove thyme. Stir in creme fraiche and season with salt and pepper.
- Assembly and serving: Preheat oven to 350 degrees. Spoon 2 tablespoons filling into center of each crepe; fold in half, then in half again to form a triangle. Transfer crepes to a rimmed baking sheet, overlapping slightly; cook until warmed through and edges are crisp, about 10 minutes. Transfer to a serving platter, garnish with thyme, and serve immediately with fried eggs, if desired
- For Crepes:
- 1 3/4 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted and cooled, plus about 2 tablespoons,
- room temperature, for cooking crepes
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- ¾ teaspoon coarse salt
- For Mushroom Filling:
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped shallots (from 1 shallot)
- 3 sprigs thyme, plus more for garnish
- 10 ounces chanterelle mushrooms, trimmed and coarsely chopped
- 10 ounces cremini mushrooms, trimmed and coarsely chopped
- Coarse salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/2 cup creme fraiche
- 12 fried eggs for serving (optional)
