FAST FOOD
Buckwheat crepes with mushrooms

Buckwheat crepes with mushrooms

Serves 4



Crepes
60 gm   butter, melted
3   eggs
220 ml   milk
150 gm (1 cup)   buckwheat flour
35 gm (¼ cup)   plain flour
Filling
45 gm   butter
3   shallots, sliced
2 cloves   garlic, finely chopped
1 kg   assorted mushrooms, such as button, Swiss brown, field and oyster, sliced or quartered
1 tbsp   flat-leaf parsley, finely chopped
½   lemon, juiced
2 tbsp   thickened cream
120 gm (1 cup)   fontina cheese, coarsely grated


1 Process melted butter, eggs and milk in a food processor until just combined, then add ½ tsp salt and buckwheat flour, and process, scraping down sides, until smooth.
2 Refrigerate batter for at least 20 minutes.
3 Stir batter and add extra milk, if necessary, to achieve the consistency of pouring cream.
4 Heat a 25cm crêpe pan or non-stick frying pan over medium-high heat, then brush with a little melted butter, add ¼ batter, and swirl pan to cover the base.
5 Cook crêpe until just set, then, using a metal spatula, turn and cook until light brown. Remove crêpe to a plate and repeat with remaining batter.
6 For mushroom filling, melt butter in a saucepan, add shallots and garlic and cook until soft, then add mushrooms and parsley and cook for 5 minutes or until tender.
7 Stir in lemon juice and cream, and season to taste with sea salt and freshly ground black pepper.
8 Fill crêpes with mushroom filling and some grated fontina and serve immediately.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris


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