Buckwheat Crepes with Mix & Match Creamy Mushroom, Caramelized Sweet Onion, Sautéed Greens, & Citrus Shrimp Fillings

Crêpes are a special dish in my family. Growing up, my dad made them every Sunday morning. He gave me my fabulous crêpe pans when I went away to college. 🙂 I made this dish to celebrate a BIG birthday coming up for my Mom when she and my brother came to visit. It was fun to eat with a group because the toppings could be mixed and matched to each persons’ taste.

This recipe was adapted from Food Network Magazine.

Yield: about 6 servings

• 5 tablespoons unsalted butter
• 2/3 cup buckwheat flour
• 1/3 cup all-purpose flour
• 1 3/4 cups whole milk
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley (optional)
• canola oil, for the crêpe pans or skillet
• Assorted fillings (see below)

For the Crêpes:

1. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth. Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
2. Preheat the oven to 300 degrees. Heat the crepe pans (I use 2 at a time) or a skillet over medium heat until a drop of water sizzles in it. Lightly oil the pan(s), then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a flexible metal spatula, flip over and cook about 30 more seconds. Transfer to a plate.
3. Repeat with the remaining batter, adding more oil as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
4. Serve with assorted fillings.

Note: Crêpes can be made a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.

For the Creamy Mushroom Filling:

• 3 T butter
• 20 oz cremini mushrooms, sliced
• 2 fresh thyme sprigs
• coarse salt and freshly ground black pepper, to taste
• 2/3 cup heavy cream
• handful of fresh parsley, chopped

1. Heat butter in a large skillet over medium-high heat. Add wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes.
2. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through.
3. Remove from the heat and add a handful of parsley.

For the Caramelized Sweet Onion Filling:

• 2 T butter
• 2 sweet onions, sliced
• 2 fresh thyme sprigs
• coarse salt and freshly ground black pepper, to taste

1. Heat butter in a large skillet over medium-low heat.
2. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.

For the Sautéed Greens Filling:

• 2 T olive oil
• 16-20 oz (or more!) mixed greens such as spinach, kale, chard, beet greens (I used kale, chard & beet greens)
• coarse salt and freshly ground black pepper, to taste

1. Heat olive oil in a large skillet over medium-high heat.
2. Add greens and cook until just wilted, about 4 minutes. Season with salt and pepper.

For the Citrus Shrimp Filling:

• 1 1/4 pounds shrimp (peeled)
• 1 strip lemon zest
• 2 sprigs parsley or tarragon
• 1/2 cup white wine
• juice of 1/2 of a lemon

1. Sauté shrimp in 2 tablespoons butter with lemon zest, tarragon (or parsley) sprigs, and salt and pepper until the shrimp turn pink, 3 to 4 minutes.
2. Add lemon juice and white wine and simmer 1 minute. Remove from the heat.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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