My parents were in Paris last week and sent me a bunch of food photos that made me insanely jealous/hungry. My mom texted me a photo of a giant goblet filled with a “special champagne cocktail” and the caption “wish you were here!” to which you can imagine my grouchy mental response. Here they are in all their Parisian vacation glory:They had incredible savory buckwheat crepes, which also happens to be a food I have a very vivid memory about. I spent a high school summer in France on a language immersion program, listening to David Guetta’s Love Don’t Let Me Go and drinking Malibu Rum (true, unfortunate story). I also learned about eyebrow maintenance and buckwheat crepes. One day our group of loud American high school students stopped in a little village for lunch (I’m sure the locals were thrilled) and I had a mushroom buckwheat crepe. I can still remember being totally surprised and immediately obsessed with the earthy, salty, minerally flavor. These crepes are an incredible lunch – simple, rustic, and full of the natural flavors of the vegetables, buckwheat flour, and cheese. I used a filling of onions, mushrooms, and spinach, seasoned only with salt, pepper, and a dash of herbes de Provence. I used both comte and a soft chevre cheese (notice I’m not putting the proper French accents on the letters because I don’t remember how to insert those special characters right now) which, when combined, add a punchy, creamy, funky flavor. Other fillings you could use are thinly sliced ham, gruyere, and an egg in the center. I will be making that asap.Whip up the batter in a blender and only cook the crepe on one side. A trick I learned is to fill your crepe when you see the batter change in color from glossy and wet to matte/dry. Photos here are of the first in the batch – your first crepe is generally the worst and the batter makes enough to have one “extra.” The type of pan you use will also impact how the crepe browns and crisps. You can read this article which will tell you more than you ever wanted to know about the ins and outs of buckwheat crepes. Simply layer the cooked ingredients into the center of the crepe and fold over the edges into a rough square. Serve with a glass of wine, close your eyes and pretend you’re in France.
Spinach and Mushroom Buckwheat Crepes
- Batter Ingredients:
- 5.3 oz buckwheat flour
- 3.5 oz all-purpose flour
- 1 1/4 cups whole milk
- 1 1/3 cups water
- 1 egg
- 1.5 tsp salt
- Filling Ingredients:
- 1 small/medium onion, thinly sliced
- Approx. 15 oz sliced mushrooms (about 1.5 containers, I used 16 large cremini)
- 10-15 oz baby spinach, roughly chopped
- 6-8 oz grated gruyere or comte cheese
- 6 oz sliced or crumbed soft goat cheese
- salt, pepper, and a pinch of herbes de Provence if you have
- oil and butter for pan
Make the batter by combining the batter ingredients into a blender or whisking until totally smooth.
Make the filling by first sauteing the onions until they begin to take on color, roughly 7 minutes.
Add the mushrooms and cook until all the liquid has been released, at least 10 minutes.
Add the spinach, and season, allowing the spinach to wilt fully and combine into the onions and mushrooms.
Set the filling aside.
Heat your crepe pan over medium high heat and melt some butter.
Pour 1/5 of the batter into the pan, swirling so it distributes evenly in a circle.
Allow to cook for several minutes until you see the color change to matte.
Add the grated cheese, then layer in the filling, and top with the chevre.
Using a spatula, fold the edges over and gently press down, in the shape of a square, leaving the center open.
Peek under the edges to achieve a golden-brown and ideally crispy finish on the crepe, then serve immediately.
This can come together super quickly - the batter just takes minutes to make, and if you use a filling such as grated cheese and sliced ham, no time at all. Spinach and mushrooms without onions will come together faster than if you use onions, which always need a little more time.