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Buckwheat Crepes with Goat Cheese, Wild Mushrooms & Watercress

Posted by Peggy on April 2, 2013

Buckwheat Crepes with Goat Cheese, Wild Mushrooms and Watercress
Recipe: Buckwheat Crepes with Goat Cheese, Wild Mushrooms & Watercress

Ingredients

  • 2/3 cup all-purpose flour
  • 1/3 cup buckwheat flour
  • 1/4 teaspoon kosher salt
  • 2 medium or large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 1/2 tablespoons unsalted butter, melted then cooled plus additional butter for cooking crepes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced shallot
  • 4 cups (apx. 10 ounces) uncooked sliced mushrooms such as shiitake, cremini, button
  • 1/2 teaspoon dried thyme
  • 5-6 ounces soft, creamy goat cheese (I used Purple Haze), room temperature
  • Handful of washed watercress or arugula leaves

Instructions

  1. In a large bowl, whisk together the flours and salt, combining well. Whisk eggs into flour mixture, then whisk in milk and melted butter until completely combined; it should have the consistency of pancake batter. Cover and refrigerate at least 2 hours and up to 12 hours, which allows the batter bubbles to collapse, making a thinner, smoother crepe.
  2. Preheat oven to 200 degrees. Prepare sheet pan with parchment paper or foil.
  3. Heat oil in a large saute pan over medium heat. Cook shallot, stirring, 3 minutes then stir in sliced mushrooms and thyme with a pinch of salt. Cook until mushrooms are just wilted, about 4 to 5 minutes. Remove from heat and reserve. Divide goat cheese into 6 portions and reserve.
  4. Melt 1/4 teaspoon butter in a 10-inch skillet over medium heat. Ladle 1/3 cup batter into pan and tilt pan and turn on an angle so batter covers the entire bottom of pan. Cook 2 1/2 to 3 minutes, or until bottom side has browned, then, with a non-metal spatula, flip crepe.
  5. Spread a portion of goat cheese and a couple of spoonfuls of mushrooms over 1/2 of crepe while cooking, and continue to cook crepe an additional 2 1/2- 3 minutes.
  6. Fold crepe and place on sheet pan in oven. Continue cooking remaining crepes in the same manner. After cooking last crepe, tuck fresh watercress or arugula into all the crepes and serve.

Number of servings (yield): 6 (10-inch) crepes

Time to chill batter: 2-12 hours

Active Time: 45 minutes

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