There’s something undeniably magical about the humble buckwheat crepe. Perhaps it’s the nutty aroma that fills your kitchen as the batter hits the hot pan, or maybe it’s the delicate lace-like texture that promises both strength and tenderness. When paired with earthy roasted mushrooms, these French-inspired crepes transform into a sophisticated meal that whispers of misty Breton mornings and cozy Parisian bistros. This dish strikes that perfect balance between rustic comfort and elegant dining – suitable for a lazy weekend brunch or an impressive dinner party centerpiece.
Buckwheat flour isn’t just a gluten-free alternative; it’s a flavor powerhouse in its own right. With its distinctive earthy profile and rich mineral content, it creates crepes with character – ones that can stand up to the deep umami notes of roasted mushrooms. This recipe celebrates the marriage of textures: the slight chew of the buckwheat crepes against the meaty bite of mushrooms, all brought together with a touch of creamy goat cheese and fragrant herbs. It’s a symphony of flavors that feels both nourishing and indulgent, a reminder that some of the most satisfying dishes are born from simple, quality ingredients handled with care.
The beauty of these buckwheat crepes with roasted mushrooms lies not just in their flavor but in their versatility. They can be served as a light lunch, a sophisticated starter, or even as a main course when accompanied by a crisp green salad. The buckwheat batter benefits from resting, making this a perfect make-ahead recipe for entertaining or for streamlining your meal preparation. As the batter rests, the flour fully hydrates, resulting in crepes that cook evenly and are less likely to tear during the flipping process – a small detail that makes a significant difference in the final presentation.
While buckwheat crepes have their roots in Brittany, France, where they’re known as “galettes,” this recipe takes a global approach by incorporating ingredients and techniques that span culinary traditions. The mushrooms are roasted rather than sautéed, developing a deeper flavor and a pleasing caramelization that brings out their natural sweetness. A splash of white wine adds acidity and complexity, while fresh herbs provide brightness that cuts through the earthiness. It’s a thoughtful balance of elements that creates a dish greater than the sum of its parts.
Ingredients
For the Buckwheat Crepes:
- 1 cup (120g) buckwheat flour
- 1/4 cup (30g) all-purpose flour (optional, for a more pliable crepe)
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (dairy or plant-based)
- 1/4 cup (60ml) water
- 2 tablespoons melted butter, plus more for cooking
For the Roasted Mushrooms:
- 1.5 pounds (680g) mixed mushrooms (cremini, shiitake, oyster, etc.), sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup (60ml) dry white wine
- Salt and freshly ground black pepper to taste
For Serving:
- 4 ounces (113g) soft goat cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, finely sliced
- Extra virgin olive oil, for drizzling
- Lemon wedges (optional)
Instructions
For the Buckwheat Crepe Batter:
- In a large bowl, whisk together the buckwheat flour, all-purpose flour (if using), and salt.
- In a separate bowl, beat the eggs lightly, then add the milk and water.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps.
- Stir in the melted butter until fully incorporated.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or up to overnight. This resting period is crucial for tender crepes.
For the Roasted Mushrooms:
- Preheat your oven to 425°F (220°C).
- Clean the mushrooms gently with a damp cloth. Slice larger mushrooms and leave smaller ones whole or halved.
- In a large bowl, toss the mushrooms with olive oil, garlic, shallots, thyme, and rosemary. Season generously with salt and freshly ground black pepper.
- Spread the mushroom mixture in a single layer on a large baking sheet. Don’t overcrowd or they’ll steam rather than roast.
- Roast for 20-25 minutes, stirring halfway through, until the mushrooms are golden brown and caramelized at the edges.
- Remove from oven, transfer to a bowl, and deglaze the baking sheet with white wine, scraping up any browned bits. Pour this liquid over the roasted mushrooms and toss to combine.
Cooking the Crepes:
- Remove the batter from the refrigerator and give it a gentle stir. If it has thickened too much, add a little more water until it reaches the consistency of heavy cream.
- Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly brush with butter.
- Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and rotate the pan to spread the batter in a thin, even layer.
- Cook for about 1-2 minutes, until the edges begin to crisp and the surface looks set.
- Carefully flip the crepe using a spatula and cook for another 30-60 seconds on the other side.
- Transfer to a plate and keep warm. Repeat with the remaining batter, stacking the crepes as you go.
Assembly:
- Place a warm crepe on a plate. Spread a small amount of goat cheese on half of the crepe.
- Top with a generous spoonful of the roasted mushroom mixture.
- Sprinkle with fresh parsley and chives.
- Fold the crepe in half, then in half again to form a triangle (or roll it up).
- Drizzle with a little extra virgin olive oil and garnish with additional herbs.
- Serve immediately, with lemon wedges on the side if desired.
The combination of nutty buckwheat and umami-rich mushrooms creates a deeply satisfying dish that feels simultaneously light and substantial. If you’re new to working with buckwheat flour, don’t be intimidated by its distinct properties. Unlike wheat flour, buckwheat doesn’t contain gluten, which means the crepes won’t have the same elasticity you might be accustomed to. This is actually part of their charm – the slight crispness at the edges gives way to a tender interior that perfectly complements the meaty texture of the roasted mushrooms.
For those looking to prepare components ahead of time, both the batter and the roasted mushroom filling can be made a day in advance. In fact, the batter often improves with an overnight rest, developing a deeper flavor and a more cohesive texture. The mushrooms can be roasted and stored in the refrigerator, then gently reheated before assembly. This make-ahead capability makes these crepes an excellent option for entertaining, allowing you to spend more time with your guests and less time in the kitchen.
While this recipe features a classic pairing of mushrooms and herbs, don’t hesitate to experiment with seasonal variations. In spring, tender asparagus and fresh peas make delightful additions. Summer might call for zucchini and cherry tomatoes, while autumn could welcome roasted butternut squash alongside the mushrooms. The buckwheat crepe provides a wonderful canvas for creativity, adapting effortlessly to whatever ingredients inspire you at the moment. The key is to maintain a balance of textures and to include something creamy – whether it’s the goat cheese suggested here or another soft cheese of your choice – to bind the elements together.
For a complete dining experience, consider serving these crepes with a crisp green salad dressed simply with lemon juice and olive oil. The brightness of the salad provides a perfect counterpoint to the earthy richness of the filled crepes. A glass of chilled white wine – perhaps the same one you used in the mushroom preparation – completes the picture, creating a meal that feels both nourishing and celebratory. Whether enjoyed as a quiet dinner for two or as part of a larger gathering, these buckwheat crepes with roasted mushrooms invite you to slow down and savor each bite, appreciating the thoughtful combination of flavors and textures that make this dish so special.