Snack
Buckwheat Crepes with Mushrooms
Delicate, crispy Buckwheat crepes with mushrooms are the perfect quick and easy snack or light meal! Head to the kitchen and prepare these delicious vegetarian savory crepes with Violife Original grated and slices. Fun to make for a family brunch or breakfast!
Buckwheat crepes is the perfect snack or light meal! Easy to make with mushrooms, Violife grated and slices. Will become your new go to recipe!
Rate This
Cooking time10 minutes
Prep time15 minutes
DifficultyEasy
Servings4 portions
For the buckwheat crêpes:
- ½ cup milk or water
- ½ cup buckwheat flour
- 1 egg
- 1/2 tsp salt
For the mushroom Filling:
- 1 pack Violife Original grated
- 1 pack Violife Original slices
- 500 g sliced mushrooms of choice, we used brown mushrooms
- 1 shallot, minced
- 2 tbsp oil
- 1 clove of garlic, minced
- 1 sprig of fresh rosemary
- A dash of freshly ground black pepper
- 1 bunch of Fresh scallions for garnishing, sliced finely
- In a large mixing bowl, whisk together the buckwheat flour, water, egg and salt. Cover and let sit for at least 30 minutes at room temperature.
- To make the filling heat the oil in a non-stick pan over medium heat. Add the shallot and garlic, and sauté for about 2 minutes. Add the mushrooms and cook for another 3-5 minutes. Sprinkle with rosemary and freshly ground pepper and remove from heat and cover to keep warm.
- To make the crepes, stir the batter again, it should be thicker by now.
- Heat a non-stick pan over medium heat. Once hot, add about one tablespoon of oil and pour in a ladel of the batter and spread evenly across the pan.
- Cook for 2-3 minutes and flip. Place a slice of Violife in the centre of the crepe. Add 2 tablespoons of the filling and then sprinkle generously with a handful of grated. Fold in the 4 sides of the crepe making a square pocket, leaving the center uncovered. Remove the crepe and serve.
- Repeat the process with the remaining ingredients.
- Sprinkle with scallions and enjoy warm.
Rate this recipe
