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Buckwheat Crepes with Mushroom Filling

Recipe photo courtesy of John Kernick

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.

Source: Martha Stewart Living, December 2013
Total Time Prep Yield

Ingredients

Crepes

Mushroom Filling

Directions

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