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Savory French Crêpes
Savory French Crêpes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
520 minutes
Overnight French buckwheat crêpes filled with two types of mushrooms, spinach, tomatoes, and Gruyère cheese - a savory delight!
Ingredients:
  • 2 eggs
  • 1.5 cups milk
  • 2 tablespoons butter
  • 0.25 cup buckwheat flour
  • 0.75 cup all-purpose flour
  • 1 pinch salt
  • 3 tablespoons butter
  • 0.5 cup cremini mushrooms, sliced
  • 0.5 cup oyster mushrooms, sliced
  • 1 cup diced tomatoes
  • 2 cups baby spinach leaves
  • 4 teaspoons butter, divided
  • 1 cup shredded Gruyere cheese, divided
Instructions:
  • Prepare the crêpe batter by blending together eggs, milk, and 2 tablespoons of butter until smooth. Add buckwheat flour, all-purpose flour, and a pinch of salt, then blend until well combined. Cover and refrigerate for 8 hours or overnight.
  • To prepare the filling, melt 3 tablespoons of butter in a large skillet over medium-high heat. Sauté cremini and oyster mushrooms until golden brown for about 10 minutes. Then, add tomatoes and spinach, and cook until the spinach is wilted, about 3 to 4 minutes. Remove from heat.
  • Heat a teaspoon of butter in a large skillet over medium heat. Pour 1/4 cup batter into the skillet (adjust quantity based on pan size) and swirl to spread evenly. Cook for 3 to 4 minutes until set in the center and edges are golden. Place 1/4 of the filling in the middle of each crêpe, sprinkle with 3 tablespoons Gruyère, then fold into a triangle shape. Top with 1 tablespoon Gruyère. Repeat for remaining crêpes, adding a teaspoon of butter for each.

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