Fast Recipes

Buckwheat crepes with mushrooms

Australian Gourmet Traveller fast food recipe for buckwheat crepes with mushroom and fontina

By Andy Harris
  • Serves 4
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Buckwheat crepes with mushrooms


  • 60 gm butter, melted
  • 3 eggs
  • 220 ml milk
  • 150 gm buckwheat flour (1 cup)
  • 35 gm plain flour (¼ cup)
  • 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 fontina cheese, coarsely grated (1 cup)


  • 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.