Savory Buckwheat Crepes
Breton-style galettes, sautéed mushroom, melted gruyère and chive.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Toss the first crepe without guilt - even the grandmothers in Brittany do this. The pan needs one practice run to find its temp, and then you're flying.
Ingredients
Everything below makes 4 servings.
- 1 cupbuckwheat flour
- ½ cupall-purpose flour
- 2large eggs
- 1 cupwhole milk
- ¾ cupwater
- 2 tbspmelted unsalted butter (for batter)melted and cooled slightly
- 12 ozcremini mushroomsthinly sliced
- 1 mediumshallotminced
- 1garlic cloveminced
- 1 tspfresh thyme leavesstripped from stems
- 3 tbspunsalted butter (for sauté and pan)
- 1 cupgrated gruyèrefreshly grated
- 2 tbspfresh chivesthinly sliced
- 1¼ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 480calories
- 18gprotein
- 40gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Make the batter first so it can rest while you prep the filling.
- Thinly slice 12 oz mushrooms. Mince 1 medium shallot and 1 garlic clove.
- Strip thyme leaves. Grate gruyère. Slice chives.
Mix batter
In a blender (easiest) or large bowl with a whisk, combine buckwheat flour, all-purpose flour, salt, eggs, milk, water, and melted butter. Blend until completely smooth - about 30 sec. The batter should be the consistency of heavy cream. Let rest at room temp 20 min (or up to overnight in the fridge); resting hydrates the flour so crepes come out tender, not rubbery.
20 min · hands offSauté mushrooms
While the batter rests: heat butter in a skillet over medium-high. Add mushrooms in a single layer with salt; cook undisturbed 4 min, then stir and cook 4-5 min more until deeply browned and dry - they should squeak when stirred. Reduce heat to medium, add shallot, garlic, and thyme; cook 1 min. Off heat, season with pepper. Set aside, keep warm.
10 min · hands onCook first crepe
Heat the nonstick or crepe pan over medium. Wipe with a butter-coated paper towel. Lift pan off heat; ladle in about 1/3 cup batter, immediately tilt and swirl to coat the bottom in a thin even layer. Return to heat. Cook 60-90 sec until the edges lift and the underside is golden-lacy. Flip with a thin spatula; cook 30 sec on side 2. Slide onto a plate. (The first crepe is usually ugly - that's normal. The pan is just learning.)
2 min · hands onCook remaining crepes
Repeat with remaining batter, wiping the pan with butter between crepes. Stack them on a plate - they won't stick. You should get 8-10 crepes total.
10 min · hands onAssemble and melt
Return the crepe pan to medium-low. Lay one crepe back in. Scatter a small handful of gruyère over the whole surface; spoon a quarter of the mushroom filling across the middle. Once the cheese melts (about 1 min), fold the four sides in toward the center to make a square with the filling peeking through, OR roll it up. Slide onto a warm plate. Repeat for each serving.
4 min · hands onPlate
Scatter chives over each crepe. Serve immediately - these wait for nobody.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Wilt 6 oz baby spinach in 1 tbsp butter with garlic; drain well so the crepe doesn't go soggy. Saves about 5 minutes.
Layer 1 oz thinly sliced smoked turkey under the cheese in each crepe. Saves about 5 minutes.
Layer 1 oz good ham under the cheese - adds an egg on top for full Galette Complète. Note: removes halal tag. Saves about 5 minutes.
Whisk 1 tsp dijon and 1 tbsp red wine vinegar and 3 tbsp olive oil; toss with frisée. Adds about 5 minutes.
What keeps
Make the crepes ahead - stack with parchment between, wrap, fridge 3 days or freeze 1 month. Filling reheats in the pan.
Don't pre-assemble: the cheese gets sad and the crepe gets soggy. Assemble fresh per serving in 3 min.
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