Buckwheat Crepes with Brie and Mushrooms

buckwheat crepes
When faced with a good brunch menu, every restaurant-goer agonizes over the sweet or savory meal conundrum….Right? Is this just me?

During the week I’m on autopilot with breakfast. It’s always some variation of yogurt, fruit and oats. Oatmeal with fruit, yogurt with fruit, yogurt with oats and fruit.

But when the weekend rolls around, I like breakfast to be an event. A leisurely late breakfast where I pay people bring be strong coffee and warm food is at the top of my “treat yo’self” list.

Since I usually lean toward the fruity and sweet during the week, Saturday morning I wake up thinking of buttered bread, oozy egg yolks and melted cheese.

But sometimes that unexpected french toast with fruit compote, pecans and maple puts a snag in my ordering plans and changes everything I thought I knew I wanted from my brunch.

Maybe my dining partner will agree to share a “breakfast dessert”? That’s not a crazy idea, but there’s no guarantee they’ll be on the same page.

(Full disclosure: Fabes is always up for a breakfast dessert. Which is why we’re getting married.)

Better play it safe and make a big ol’ stack of crepes instead.

Nutty buckwheat crepes are the perfect envelope to deliver you both savory and sweet things. (And they’e gluten-free too!)Melted cheese and herb-flecked mushrooms?  Bring it.

Follow it up with a classic spread of Nutella and slices of banana. You know what I’m talking about.

If you’re like me, any day you get to eat brie and Nutella before noon is a good day.

Happy weekend.

Buckwheat Crepes

Serves 4

Based on this Food52 recipe, this crepe batter doesn’t need to rest overnight due to the use of the blender. If you want to be more traditional about it, you can still make the batter beforehand and let it sit in the fridge for a few hours or overnight. 

Crepe batter

  • 1/2 cup buckwheat or all-purpose flour

  • 2/3 cups milk

  • 2 large eggs

  • 1 tablespoon melted salted butter

  • ½ teaspoon salt

Filling

  • 1 tablespoon butter

  • 8 ounces brie, thinly sliced

  • Swiss brown mushrooms, sliced

  • 1 teaspoon fresh thyme, picked off the stem

  • salt and freshly ground black pepper


Combine milk, eggs, 1 tablespoon butter, 1/2 teaspoon salt and flour in a blender; blend to combine (about 1 minute). 

Meanwhile, heat large nonstick skillet over medium-high. Wipe skillet with a lightly greased paper towel. Add enough batter to thinly coat bottom of skillet, swirling pan while pouring (about 1/4 cup batter). Cook crepe until lightly golden, about 2 minutes; flip and cook 1 minute more. Transfer cooked crepe to a plate and cover with a clean kitchen towel. Repeat with remaining batter and stack crepes as they are cooked.

While crepes cook, heat 1 tablespoon butter in a separate medium skillet over medium-high heat. Add mushrooms and thyme and season with salt and pepper. Cook, tossing and stirring occasionally, until the mushrooms are cooked and they begin to release liquid, about 5 minutes.

To assemble crepes, place a crepe on a warm skillet (over a low heat). Arrange brie slices on crepes, then top with mushrooms, let stand in the skillet for 1-2 minutes, until the brie is slightly melted and warmed through. Fold crepes.

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