Buckwheat crepes with mushroom filling are crunchy, gluten-free, savoury thin crepes filled with the best seasonal mushrooms, smooth thyme-aromatized bechamel and baby spinach.
You can find all kinds of filling with these gluten-free savoury crepes. A popular one would be ham and cheese with an egg on top. For this one, I’ve used lovely seasonal mushrooms. To go with the mushrooms, what better sidekick than thyme to aromatize the smooth bechamel it swims in? Plus, to give it a little crunch, a few baby spinach. Buckwheat Crepes with Mushroom Filling will become one of your favourite low-carb recipes!
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. Simple! Some versions mix regular flour with milk, like a typical 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 colour is also a bit darker than the usual crepes. One important thing to remember 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!
First of all, buckwheat is technically a no-wheat product. Let me explain; the seeds of a flower make this flour, which has nothing to do with the usual wheat grass. It’s also a gluten-free flour, so it’s an excellent alternative for those sensitive to gluten. 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!
Living in Spain, I use those fantastic “Rovellons” mushrooms. I suggest you use your favourite ones or grab some nice ones on your walk in the woods next weekend. Otherwise, you can permanently 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, I cook my mushrooms in the oven or, even better, the air fryer. I leave them in the oven for about 20 or 15 minutes in the air fryer, and they end up perfect, evenly cooked, and much firmer.
Other Crepe Recipes
So, let’s make savoury crêpes for dinner!
Buckwheat Crepes with Mushroom Filling
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 the batter in the fridge for 1-2 hours.
The Mushrooms
- Wash your mushrooms well without soaking them.
- Cut the onion, and add to the bowl of mushrooms.
- Add thyme, garlic, salt and olive oil.
- Cover a cooking tray with a baking sheet, and spread the mushroom mix.
- Let cook at 200°C (400F°) for about 15-20 minutes, depending on the size of your mushrooms.
The Bechamel
- Add the butter to a saucepan to melt at medium-high heat.
- Add flour and cook for 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 the sauce is done, add a bit of grated cheese of your choice. *Optional
- Mix it up with the mushrooms mix.
Making the crepes
- Bring your nonstick pan to medium-high heat and add a little fat of your choice (oil or butter).
- Mix your batter again, and add a little to a pan in order to test your crepes, not too much (.1 mm thick)
- When adding the mix, ensure it barely covers the surface; it’s not too thick (you’ll see the holes forming immediately 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 it).
- Cook the crepe until light brown, fold it, and transfer it to a plate.
