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These French-inspired savory buckwheat crêpes are thin, crispy, and perfect for a simple, comforting dinner. Inside, you’ll find garlicky, rosemary-infused sautéed mushrooms made extra creamy with a generous dollop of hummus!
When it comes to dinner, I often look for the perfect balance between quick and delicious. Let’s just say this one nails it!
As a French person, I’m quite familiar with crêpes, both sweet and savory. These thin and crispy savory crêpes are a family favorite here, and we make them regularly for dinner. They’re filled with umami-rich sautéed mushrooms simmered in white wine and tossed with a hummus sauce for the creamiest, heartiest filling!
⭐️ Why You Should Try It
- A Breton-inspired dinner at home. Bring Brittany to your plate! My version of these buckwheat crêpes is inspired by the ones I enjoyed in Brittany. While I’ve added my own twist, they are just as good, if not better than what you would find at a local restaurant there! The filling is creamy and savory, with herby and garlicky notes.
- Naturally gluten-free. Aside from soy sauce, which you can easily swap for tamari, this dish is naturally gluten-free, as buckwheat is a plant unrelated to wheat!
- Love by readers. Here’s what some readers who have tried it have to say:
Joanna, a reader, says: “Another epic meal! Loved it. The buckwheat crepe works very well with mushroom filling. It’s going to be another go-to combination. ★★★★★”
Stephanie says: “Just had this for dinner, delicious. I made enough batter for 4 and the same for mushrooms. We ate all the pancakes. Will certainly make again, thanks. ★★★★★”
📘 What Are Buckwheat Crêpes
Called “Galettes Bretonnes”, buckwheat crêpes are a very popular dish in Brittany, a region of France. They are very thin pancakes made from buckwheat flour, water, and salt. They are cooked in a hot pan until the edges become crispy, then filled with a savory filling, and folded into a square.
The filling is versatile, and the possibilities are endless! Here, I am filling the crêpes with creamy sautéed mushrooms in a delicious hummus sauce!
🥔 Ingredient Notes
Here’s what you will need:
- Buckwheat flour – To make the crêpe batter, you will need buckwheat flour. Despite its name, buckwheat is actually gluten-free! Not sure where to get it? You can generally find buckwheat flour in most well-stocked supermarkets or order it online. Local bakeries might even have some for sale.
- Shallot and garlic
- Mushrooms – I like to use cremini mushrooms, but white button or oyster mushrooms will also work.
- White wine – A key ingredient in this recipe! It creates complex flavors and adds brightness, with a subtle tangy note. No need to use an expensive bottle, regular cooking wine will do the trick.
- Soy sauce – For saltiness and umami. To make this recipe gluten-free, use tamari or coconut aminos.
- Rosemary – To make the filling herby, I rely on dried rosemary. You could also replace it with 1 tablespoon of chopped fresh parsley.
- Hummus – Not the usual suspect you would find in most crêpes recipes, but it pairs very well with the mushrooms and the white wine. It adds creaminess along with a subtle nuttiness.
- Nutritional yeast – For a subtle cheesy flavor.
🥣 Cooking Instructions
- Combine the batter ingredients. Add the buckwheat flour, salt, and water to a bowl.
- Whisk until smooth. Whisk well and allow the batter to rest for at least 30 minutes.
- Sauté the aromatics. Cook the garlic and shallot.
- Stir from time to time. To ensure the aromatics don’t burn, stir regularly using a spatula, until they are golden brown.
- Add the mushrooms. Next, add the sliced mushrooms and sauté for 5-7 minutes.
- Deglaze. Pour in the soy sauce and white wine. Simmer for about 5 minutes.
- Add the remaining ingredients. Add the nutritional yeast, rosemary, pepper, and hummus.
- Toss to coat. Stir to coat the mushrooms with the aromatics, then cook for 1 more minute.
- Cook the crêpe. Pour about 1/2 cup of the batter into a hot, non-stick pan and tilt the pan to spread the batter evenly.
- Cook until golden brown. Cook over medium-high heat for 2-3 minutes, or until golden brown on the bottom.
- Fill with mushrooms. Arrange half of the mushroom filling in the center of the crêpe.
- Fold the crêpe. Fold the edges of the crêpe over the filling to make a square pocket. Serve!
🥗 How to Serve
Garnish your crêpes with chopped green onions or parsley and serve with a simple green salad. We love serving it with an arugula salad tossed with balsamic vinaigrette.
📔 Thomas’ Tips
A good buckwheat crêpe should be thin and very crispy, especially on the edges. Here are a few tips to make perfect crêpes:
Allow the batter to rest for at least 30 minutes. Resting allows the batter to bind together, preventing the crêpes from falling apart. 30 minutes is the bare minimum, but you can let the batter rest overnight in the refrigerator. Keep in mind that the batter will have thickened by the next day. Add a splash of water (2-3 tablespoons) and whisk until you get a thin consistency.
Do not omit the oil. First, it prevents the crêpes from sticking to the pan, and second, it helps achieve a golden brown color and a crispy texture. If you’re after extra crispy edges, add a little butter to the pan toward the end of cooking.
Cook over high heat. Your pan must be hot before pouring the batter. This is essential if you want those small holes that are so characteristic of buckwheat crêpes.
Holes are good. Your crêpes should have small holes, this is completely normal. If you don’t see any, the batter is probably too thick and/or there isn’t enough oil in the pan.
❄️ Storing
These crêpes are best served immediately if you want them crispy, but you can store the batter and mushroom filling in the refrigerator for up to 2 days. Then, on the day you plan to serve, cook the crêpes and assemble.
💬 FAQs & Troubleshooting
No, you do not have to flip the crêpes here. Simply cook them until golden brown on the bottom, fill them, and fold them.
In my experience, the crêpes usually break for one of the three reasons:
1) The batter is too thick, or too much batter was poured into the pan. This results in crêpes that are too thick and more likely to break.
2) Your pan isn’t hot enough. Buckwheat crêpes need a very hot pan. Make sure your pan is hot before pouring the batter, and tilt it immediately to ensure the batter spreads into a thin, even layer.
3) Your pan is not non-stick. A non-stick pan is essential. Otherwise, your crêpes will stick and break when you try to lift them out of the pan.
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Buckwheat Crêpes with Hummus Mushrooms
Ingredients
Buckwheat Crêpes
- 1/2 cup (70 g) buckwheat flour
- 1/4 tsp salt
- 3/4 cup (180 ml) water
Mushroom Filling
- 1 tbsp (15 ml) oil
- 1 shallot minced
- 2 cloves of garlic minced
- 4 cups (310 g) sliced mushrooms (I used cremini mushrooms)
- 1 tbsp (15 ml) soy sauce
- 1/4 cup (60 ml) white wine
- 1 tbsp (11 g) nutritional yeast
- 1/4 tsp dried rosemary
- 1/8 tsp ground black pepper
- 2 tbsp (30 ml) hummus (or plant-based cream)
Instructions
Buckwheat Crêpes
- Make the batter. Add the buckwheat flour, salt, and water to a mixing bowl. Whisk until well combined. Cover and let sit at room temperature for at least 30 minutes. In the meantime, prepare the mushroom filling.
Mushroom Filling
- Sauté the aromatics. Heat the oil in a non-stick pan over medium heat. Once hot, add the minced shallot and garlic, and sauté for 3-5 minutes or until golden brown.
- Add the mushrooms. Next, add the sliced mushrooms and sauté for 5-7 minutes.
- Deglaze. Pour in the soy sauce and white wine. Simmer for about 5 minutes or until the liquid has reduced by about half.
- Add the remaining ingredients. Next, add the nutritional yeast, rosemary, ground black pepper, and hummus. Stir to coat the mushrooms with the aromatics and the sauce, and cook for 1 more minute. Remove from heat and cover to keep warm.
Assemble
- Cook the crêpe. Heat a non-stick pan over medium-high heat. Once hot, add about one tablespoon of oil and use a kitchen paper towel to spread it evenly. Pour about 1/2 cup (or more, depending on the size of your pan) of the batter into a hot, non-stick pan and quickly tilt the pan to spread it as thinly and evenly as possible. Cook for 2-3 minutes, or until golden brown on the bottom.
- Fill with mushrooms. Arrange half of the mushroom filling in the center of the crêpe. Cook for another 1-2 minutes.
- Fold the crêpe. Fold the edges of the crêpe over the filling to make a square pocket. Transfer the crêpe to a plate and garnish with chopped green onions. Repeat with the remaining crêpe and filling. Serve immediately.
- These crêpes are best served immediately if you want them crispy, but you can store the batter and mushroom filling in the refrigerator for up to 2 days.
Notes
Note: This recipe was first released in September 2021 and updated with new process shots and detailed instructions in January 2026. You can see the older photos below.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
First time trying buckwheat crepes. Easy to make and so delicious. Love the crispy edges with the mushroom filling. Wil make more again.
Glad you liked them Emy, thanks for your feedback!
This was so good!! I made a garlic creamed tofu rather than hommus, and used parsley rather than rosemary. Only trouble was that my crepes broke. But taste was sensational!
Thanks so much for your feedback Miriam!
Love your mushroom filling recipe, and will be using it for our galettes on Tuesday (Mardi Gras). Thanks!
Thanks for your feedback Gina 😉
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Thanks for your kind words ☺️ really appreciate it!
Another epic meal! Loved it. The buckwheat crepe works very well with mushroom filling. It’s going to be another go to combination. Thank you Thomas for posting many awesome recipes.
Thanks for your feedback Joanna! 🙂
Hi Thomas,
Just want to check, so you don’t flip the crepe before adding the filling, you only cook it on one side? Thanks
Hi Audrey,
That’s right! If cooked long enough, there is no need to flip, the crêpes will be cooked evenly.
Thank you for your reply; I’ve just made it and it was delicious, the batter was great! Love your recipes, especially the ones that remind me of France 🙂
Thanks Audrey! 🙂
Just had this for dinner, delicious. I made enough batter for 4 and same for mushrooms. we ate all the pancakes between 2 and half the mushroom. Will certainly make again, thanķs.
Thanks for your feedback Stephanie! 🙂
This looks absolutely delicious!! Thank you. I’ve pinned it.
Thanks Lea! 🙂
In order for this dish to be truly vegan and gluten-free, you should not suggest adding butter near the end of cooking the crepe. Butter comes from cows’ milk. Butter is not vegan. And the suggestion to add soy sauce to the mushrooms will make it non-gluten-free. Most soy sauce is prepared from wheat, a definite problem for people who need to have a GF diet. Tamari sauce, properly prepared, is a good substitute (but always read the label and check the ingredients).
Pat, thanks for your input. You are on a fully vegan blog, so while I didn’t specifically mentioned it was vegan butter, I think it makes sense it is, actually, vegan.
Regarding the soy sauce, I am aware it contains wheat, however due to the very small amount used for the whole dish, this recipe would not trigger any allergies for people who are just sensitive to gluten (according to many studies done recently on that subject). On the other hand, I do believe Coeliacs know they should use Tamari instead of soy sauce.
It’s a vegan blog, it’s obvious that the recipe uses vegan butter. To add vegan would be a redundancy