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Buckwheat crepes with mushrooms


You'll need

  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

Method

  • 01
  • 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.
  • 02
  • Refrigerate batter for at least 20 minutes.
  • 03
  • Stir batter and add extra milk, if necessary, to achieve the consistency of pouring cream.
  • 04
  • 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.
  • 05
  • 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.
  • 06
  • 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.
  • 07
  • Stir in lemon juice and cream, and season to taste with sea salt and freshly ground black pepper.
  • 08
  • Fill crêpes with mushroom filling and some grated fontina and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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