Crepe forestiere

This is also a crepe Bretonne, just like my earlier post. I just changed the filling for some nice girola mushrooms, spinach, thyme and a bit of béchamel to make a creamy and soft inside, into a crispy “crêpe Bretonne”.

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

I used those small “Girola” mushroom they call in Spain, I suggest you use your favorite ones, or even simple button mushrooms will do. I’m never satisfied with the texture of my mushroom made in the pan, and since this is a quite “busy” recipe already, I simply do my mushrooms in the oven, I forget them there for a good 20 minutes, they end up perfect, evenly cooked and such a nicer texture. I mix them up with onions, garlic, thyme, mushroom salt a little olive oil before adding them to the oven and it’s just fantastic. So let’s make crêpes!

Crêpe forestière (Forest thin pancake)

Makes about 6 crepes… because the first one is “never ever” good… it would be 7


You’ll need a non stick crepe pan for this

  • 300g buckwheat flour
  • 550ml of water
  • 1 egg
  • salt
  • your favorite mushrooms (they shrink a lot in the cooking so calculate that)
  • 1/2 onion finely cut
  • few baby spinach leaves
  • 1 garlic clove finely chopped
  • 2 tbsp olive oil
  • mushroom, truffle salt *optional
  • pepper
  • thyme
The bechamel

you will need an extra, small saucepan for this

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cup  (500ml) cold milk
  • nutmeg
  • salt, pepper
  • grated gruyere, old cheddar *optional
Crepe preparation
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
The mushrooms

Bring oven to 180°C (350F)

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

*make the béchamel while the mushrooms are cooking

The Bechamel
  1. Add the butter to a saucepan to melt at medium-high heat
  2. Add flour when melted, cook about 1 minute until it smells nutty
  3. Add the cold milk, nutmeg, salt and pepper and whisk it until it thickens, add milk if too thick.
  4. When sauce is done, add the grated cheese of your choice in it *optional
  5. Mix it up with the mushrooms mix
The crepes
  1. Bring your nonstick pan to high and add a little fat of your choice with a paper, really little
  2. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  3. 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).
  4. Add the baby spinach and the mushroom mix to the crepe while it cooks
  5. Cook the crepe until light brown, fold it up, transfer to a plate
  6. *optional- If you are not on a diet, brush a little melted salty butter on top.


Enjoy with a nice apple cider or a light white wine!