Buckwheat Crepes with Mushroom Filling
The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.
- Total Time:
- Yield: Makes 24 crepes
Photography: John Kernick
- 3 1/2 cups whole milk
- 8 large eggs
- 3/4 stick unsalted butter, melted and cooled, plus about 1/2 stick, room temperature, for cooking crepes
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons coarse salt
- 3/4 stick unsalted butter
- 1/2 cup finely chopped shallots (from 2 shallots)
- 6 sprigs thyme, plus more for garnish
- 1 1/4 pounds chanterelle mushrooms, trimmed and coarsely chopped
- 1 pound cremini mushrooms, trimmed and coarsely chopped
- Coarse salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 cup creme fraiche
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 2 hours and up to 1 day.
Whisk batter until smooth. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet or crepe pan over medium heat. Tilt skillet at a 45-degree angle, pour in a scant 2 ounces 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 1/2 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 3 tablespoons butter in a large skillet over medium-high heat. Add half of shallots and half of thyme and cook until fragrant, about 30 seconds. Add half of mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are softened and golden brown in places, about 10 minutes. Add 1/4 cup 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. Cook remaining shallots, thyme, and mushrooms in the same manner; transfer to bowl. Let mixture cool and remove thyme. Stir in creme fraiche and season with salt and pepper.
Assembly and serving: Preheat oven to 350 degrees. Spoon 1/4 cup 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.