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Buckwheat Crêpes with Hummus Mushrooms

When it comes to dinner, we often look for the perfect ratio of quick and delicious. Let’s say the deliciousness of this dish easily exceeds its quickness! Introducing Buckwheat Crêpes with Hummus Mushrooms!

Umami-rich sautéed mushrooms are simmered in white wine and coated with a hummus sauce for the most delicious filling! It’s then wrapped up in a thin and crispy buckwheat crêpe. These gluten-free crêpes are light, packed with flavor, and so easy to prepare!

Buckwheat Crêpes with Hummus Mushrooms


Often called “Galettes Bretonnes”, buckwheat crêpes are a very popular dish in Brittany, a region of France. It is a very thin pancake made from buckwheat flour, water, and salt. It is cooked until the edges become crispy, filled with a savory filling, and folded into a square.

The filling is versatile, and the possibilities are endless! Here, we are filling the crêpes with creamy sautéed mushrooms in a delicious hummus sauce!

Buckwheat Crêpes with Hummus Mushrooms


A good buckwheat crêpe should be thin and very crispy, especially on the edges. Preparing the batter takes less than 5 minutes: whisk together buckwheat flour, water, and salt, and let it sit for at least 30 minutes. The resting time allows the batter to bind together; it will prevent the crêpes from falling apart.

Here are a few tips:

  • Resting time: 30 minutes is the bare minimum, but you can let the batter rest overnight in the refrigerator. The next day, it will have thickened. Add a bit more water and whisk until you get a thin consistency.
  • Do not omit the oil: Firstly, because otherwise the crêpes will stick to the pan, and secondly, to get a golden brown color and a crispy texture. I would even recommend adding some extra butter at the end of cooking for crispier edges!

Note: on the photo above, the crêpe was flipped just to show how thin and golden brown it should be. However, you will not have to flip it and just cook it on one side.

Your crêpes should also have little holes. If you don’t have these holes, the batter is probably too thick and/or there is not enough oil in your pan.

Buckwheat Crêpes with Hummus Mushrooms

Now let’s talk about the filling!

It starts with shallots and garlic that are sautéed until golden brown. Next, add mushrooms and cook for 3-5 minutes. To add a ton of flavor, we deglaze the pan with white wine and soy sauce!

Cook for another 5 minutes, and stir in the aromatics: rosemary, ground black pepper, and nutritional yeast for a subtle cheesy flavor. Finally, to add creaminess, add a couple of tablespoons of hummus!

To serve, place the creamy mushrooms in the center of the crêpe and fold the edges of the filling. Top with green onions and serve hot! These crêpes are best served immediately if you want it crispy.

Buckwheat Crêpes with Hummus Mushrooms

The contrast of the garlicky, umami-packed, and creamy mushrooms with the nutty and crispy galette definitely makes this dish! A delicious and light weeknight dinner!

Looking for more French-inspired savory recipes? Check out this Zucchini Tart or this Vegan Paté!

Let me know in the comments if you try this recipe!

Buckwheat Crêpes with Hummus Mushrooms
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Buckwheat Crêpes with Hummus Mushrooms

Buckwheat Crêpes with Hummus Mushrooms

5 from 4 votes
Author: Thomas Pagot
French-inspired savory crêpes that are thin and crispy! Filled with garlicky and creamy sautéed mushrooms!
Prep Time : 30 minutes
Resting Time : 30 minutes
Total Time : 1 hour
Servings 3 large crêpes
Calories 198 kcal


Buckwheat Crêpes

Mushroom Filling

  • 1 tbsp oil
  • 1 shallot minced
  • 1 clove of garlic minced
  • 4 cups sliced mushrooms (I used cremini mushrooms)
  • 1 tsp soy sauce
  • 1/4 cup white wine
  • 1 tbsp nutritional yeast
  • 1/4 tsp dried rosemary
  • 1/8 tsp ground black pepper
  • 2 tbsp hummus or cashew cream


Buckwheat Crêpes

  • In a large mixing bowl, whisk together the buckwheat flour, water, and salt. Cover and let sit for at least 30 minutes at room temperature. You can also prepare the batter the day before and let it rest overnight in the refrigerator.*
  • In the meantime, prepare the mushroom filling.

Mushroom Filling

  • Heat the oil in a non-stick pan over medium heat. Once hot, add the minced shallot and garlic, and sauté for about 2 minutes.
  • Next, add the sliced mushrooms and cook for another 3-5 minutes. Add the soy sauce and cook for one more minute.
  • Deglaze the pan with the white wine and cook for 5 more minutes, or until the liquid has reduced by about half. Next, stir in the nutritional yeast, rosemary, ground black pepper, and hummus. Stir to dilute the hummus. Remove from heat and cover to keep warm.


  • Heat a non-stick skillet over medium heat. Once hot, add about one tablespoon of oil and use a kitchen paper towel to spread it evenly.
  • Make sure the batter has the right consistency, it should be pourable and quite thin. Pour 1/3 to 1/2 cup of the batter (depending on the size of your skillet) and tilt the skillet to spread the batter evenly and as thin as possible.
  • Cook over medium-high heat for 2-3 minutes, or until golden brown. Place about 1/3 of the mushroom filling in the center of the crêpe and cook for another 2-3 minutes, or until the crêpe gets crispy edges. Note: you can add a teaspoon of butter to the skillet and spread it around the crêpe to get crispier edges.
  • Finally, fold the edges of the crêpe over the filling to make a square pocket. Transfer the crêpe to a plate and serve immediately. Repeat with the remaining crêpes and filling.


* If making the batter the day before, you will have to add a little bit more water the next day in order to get a thin batter, as it will have thickened.


Serving: 1 crêpe (filled) | Calories: 198 kcal | Carbohydrates: 22.8 g | Protein: 8.1 g | Fat: 6.7 g | Fiber: 8.8 g | Sugar: 2.2 g
Course : Main Course
Cuisine : French
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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.

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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).

It’s a vegan blog, it’s obvious that the recipe uses vegan butter. To add vegan would be a redundancy

This looks absolutely delicious!! Thank you. I’ve pinned it.

5 stars
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.

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

5 stars
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 🙂

5 stars
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.

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5 stars
Love your mushroom filling recipe, and will be using it for our galettes on Tuesday (Mardi Gras). Thanks!