Snack

Buckwheat Crepes

Buckwheat crepes filled with mushrooms and perfectly melted Violife! This homemade crepe recipe will become your favorite snack or light meal! View recipe.

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Cooking time10 min
Prep time15 min
DifficultyEasy
ServingsPortions 4

Snack

brunch

Snack

French

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INGREDIENTS
DIRECTIONS

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 Just Like Cheddar shreds
1 pack Violife Just Like Cheddar slices
17 oz 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 center 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.