Recipe: Vegetable Buckwheat Crepes
They're like pancakes, only healthier.
Protein during your first meal of the day is wise, but if you're not feeling eggs in the morning, give these crepes a go since they utilize protein-filled buckwheat. For as elegant as crepes are, it's actually a nutrient-dense dish, especially after you layer on mushrooms and greens. And the batter can be made ahead and the pancakes themselves can be frozen, so you can throw together brunch in a jiffy.
Looking for more ideas? Check out all of our vegetable-forward brunch recipes.
- 1 large organic egg
- ⅓ cup all purpose flour
- ¼ cup buckwheat flour
- ½ tsp kosher salt
- 1 Tbsp olive oil or butter, plus more for crepes
- 1 small shallot, thinly sliced
- 8 oz shiitake or cremini mushrooms, thinly sliced
- 1 oz Parmesan, grated
- 4 cups baby arugula or watercress
- Juice of ½ lemon
In a blender, blend 1 cup water, egg, flours and salt, 1 minute. Let batter rest at least 15 minutes or refrigerate up to 3 hours.
Heat a large nonstick skillet over medium heat. When hot, add 1 tsp oil or butter, swirling skillet so that there’s an even film across the bottom. Whisk batter and add ¼ cupful to skillet, swirling so that batter coats the bottom evenly. Cook until edges look dry and bottom is golden brown, about 2 minutes. Flip and cook until other side is golden brown, about 2 minutes more.
Repeat with oil and batter, stacking crepes on top of one another as you go. (Crepes can be made and kept tightly wrapped in the refrigerator for 3 days, or frozen up to 1 month.)
Heat 1 tbsp oil or butter in a large skillet over medium high. Add half the shallot and about ⅔ of the mushrooms and cook, stirring occasionally, until browned and tender, 5–7 minutes. Transfer to a plate. Add one crepe to the skillet and heat until warm and sizzling, about a minute. Sprinkle with a little Parmesan and top with some of the mushrooms. Fold the crepe into quarters. Repeat with as many crepes as you have mushrooms to fill them.
Toss together greens, remaining raw mushrooms and shallot with lemon juice and a drizzle of olive oil. Season with salt and pepper and toss to combine. Serve crepes with a small handful of salad on top.