Buckwheat Crêpes with Hummus Mushrooms
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!
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
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.
