Creamy Mushroom Buckwheat Crepe is a crunchy, gluten-free, savoury thin crepe with a smooth béchamel and mushroom filling with extra spinach and thyme.

You can find all kinds of filling with this savoury crepe. A popular one would be ham and cheese with egg on top. For this Creamy Mushroom Buckwheat Crepe recipe, since it’s mushrooms season, I went for a creamy béchamel filled with mushrooms, thyme and crispy baby spinach leaves.

Galette or crepe?

Buckwheat Crepes are also known as Galettes Bretonnes in France. They are made of water and buckwheat flour which is gluten free. Sometimes, an egg is added to make it crunchier. Really simple! Some other versions also mix in a bit of normal flour with milk, like a normal white crepe. A true Galette Bretonne should be crispy and crack when folded, filled with little holes and thin like paper.

In Brittany, they use a billig to cook them on high heat and a long flat spatula to fold them up. On the bright side, there is no need to turn this crepe midway and risk a catastrophe. Since they are so thin, it wouldn’t work. Its color is also a bit darker than the usual crepes. One important thing to keep in mind is that it doesn’t keep as well as white flour. Buckwheat tends to sour up in the pantry so keep it fresh!

Holy Buckwheat!

Creamy Mushroom Buckwheat Crepe

First of all, buckwheat is technically a no-wheat product. Let me explain; it’s actually the seeds of a flower that makes this flour, nothing to do with the usual wheat grass. It’s also a gluten-free flour, so for those of you who are sensitive to gluten, it’s a great alternative. This flour has many health benefits. I can’t cover the whole list here, but you can check it out here.

Mushroom season is on!

Rovellons mushrooms
Rovellons mushrooms

Living in Spain, I use those fantastic “rovellons” mushrooms. I suggest you use your favorite ones, or even better, go grab some nice ones on your walk in the woods next weekend. Otherwise, you can always settle for the humble button mushrooms. I’m never satisfied with the texture of my mushrooms cooked in a pan—too saggy and soft. Since it’s quite a “busy” recipe already, I simply cook my mushrooms in the oven or even better, the air fryer. I leave them in the oven for about 20 minutes or 15 minutes in the air fryer and they end up perfect, evenly cooked and so much firmer.

So, let’s make savoury crêpes for dinner!


Creamy Mushroom Buckwheat Crepe

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
resting time for crepe 1 hour
Total Time 1 hour 30 minutes
Servings 6 crepes
Calories 339
Creamy Mushroom Buckwheat Crepe is a crunchy, gluten free, savoury thin crepe with a smooth béchamel and mushroom filling with extra spinach and thyme.

Equipment

  • a crepe pan or a big, none stick, flat bottom pan

Ingredients

Crepe

  • 300 g buckwheat flour
  • 550 ml water (approx.)
  • 1 egg
  • salt

Mushroom Filling

  • 350 g mushroom of your choice
  • 2 tbsp olive oil
  • 1 garlic clove (pressed or chopped)
  • thyme (to taste)
  • salt and pepper

The bechamel

  • 500 ml milk
  • 2 tbsp butter
  • 2 tbsp flour (gluten free or chickpea flour)
  • 20 g grated gruyere or parmesan (optional)
  • nutmeg (optional)
  • salt and pepper

Instructions 

Crepe preparation

  • Mix the salt into the flour
  • Add the egg in the center
  • Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  • Once all mixed, pass through a sieve to eliminate the unwanted lumps
  • Let set in the fridge for 1-2 hours

The Mushrooms

  • Wash your mushrooms good, without soaking them
  • Cut finely the onion, add to the bowl of mushrooms
  • Add thyme, garlic, salt and the olive oil
  • Cover a cooking tray with baking sheet, spread out the mushroom mix on it
  • Let cook about 15-20 minutes, depending of the size of your mushrooms

The Bechamel

  • Add the butter to a saucepan to melt at medium-high heat
  • Add flour when melted, cook about 1 minute until it smells nutty
  • Add the cold milk, nutmeg, salt and pepper and whisk it until it thickens, add milk if too thick.
  • When sauce is done, add the grated cheese of your choice *optional
  • Mix it up with the mushrooms mix

Making the crepes

  • Bring your nonstick pan to high and add a little fat of your choice with a paper, really little
  • Mix your base again, add a little base to the pan in order to test your crepes, not too much (1 mm thick)
  • When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  • Add the baby spinach and the mushroom mix to the crepe while it cooks (no need to turn the crepe)
  • Cook the crepe until light brown, fold it up, transfer to a plate
Author: thefoodolic
Calories: 339kcal
Course: Plato principal
Cuisine: french
Keyword: buckwheat, crepe, gluten free, mushrooms, vegetarian

Nutrition

Calories: 339kcal | Carbohydrates: 49g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 73mg | Potassium: 688mg | Fiber: 6g | Sugar: 11g | Vitamin A: 593IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 3mg
Nutrition Facts
Creamy Mushroom Buckwheat Crepe
Amount per Serving
Calories
339
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
21
mg
7
%
Sodium
 
73
mg
3
%
Potassium
 
688
mg
20
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
12
g
24
%
Vitamin A
 
593
IU
12
%
Vitamin C
 
7
mg
8
%
Calcium
 
137
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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