Buckwheat Crepes with Mushroom-Shallot Ragout

Recipe Courtesy of Melissa Lieser, ASweetLife.org


Crepes are incredibly versatile.  They can be served sweet or savory and for any meal of the day.  The crepe recipe below would make either a lovely brunch/lunch served with a salad or a delicious first course in a multi-course meal.

Yield: Makes about 30 crepes and 4 servings of Mushroom-Shallot Ragout



2 cups milk
¼ tsp salt
4 Tbsp butter
¾ cup whole wheat flour
½ cup buckwheat flour
1 Tbsp olive oil
3 eggs
½ cup seltzer water


½ ounce dried porcini mushrooms
½ cup boiling water
½ pound large white mushrooms, stemmed and tops cut into eighths
1 tablespoon fresh lemon juice
3 ½ tablespoons unsalted butter, ½ tablespoon softened
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound chanterelle mushrooms, sliced ½-inch-thick
2 large shallots, thinly sliced
1 1/2 cups mushroom broth or water
1 tablespoon whole wheat flour
1 garlic clove, minced
1 teaspoon chopped thyme


Warm the milk, salt and butter in a small saucepan until butter has melted.  Remove from the heat and let cool.

Mix flours in a large bowl and make a well in the center.  Add oil and eggs.  Stir until the batter is stiff and free of lumps.  Add the milk mixture, bit by bit, whisking until smooth after each addition.  If the batter is lumpy, pour through a strainer.  Whisk in seltzer water.

Cover and refrigerate at least 1 hour; overnight is preferred.  Take the batter out of the refrigerator 1 hour before frying the crepes.

Heat a crepe pan or small nonstick pan over medium heat.  Moisten a folded paper towl with oil and great the hot pan lightly.  Using a small ladle or large spoon, pour in about 2 tablespoons batter while tilting and swirling the pan to evenly distribute the batter.  Cook until brown, about 1 minute and with the aid of a butter knife, lift up an edge and use your fingers to grasp it and flip it over.  Cook briefly on the other side.  (Consider the first crepe or two a test!)   The crepes can be stacked one right on top of each other.

Crepes can be stored at room temperature for several hours and reheated before serving.

While crepes are finishing, in a small heatproof bowl, cover the dried porcini mushrooms with the boiling water. Let stand until the mushrooms have softened, about 15 minutes.

Meanwhile, in a medium bowl, toss the white mushrooms with 2 teaspoons of the lemon juice. In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of the olive oil until sizzling. Add the white mushrooms and season with salt and pepper. Cover and cook over moderate heat until the liquid released from the mushrooms has evaporated, about 6 minutes. Uncover and cook, stirring occasionally, until the mushrooms are browned, about 4 minutes. Transfer to a plate.

In the same skillet, melt 2 tablespoons of the butter in the remaining1 tablespoon of oil. Add the chanterelles and season with salt and pepper. Cover and cook over moderate heat until the mushrooms are swimming in liquid, about 5 minutes. Uncover and cook over moderately high heat until the liquid has evaporated, about 3 minutes. Continue to cook, stirring occasionally, until the chanterelles are browned, about 8 minutes. Add the shallots and cook over moderate heat, stirring a few times, until softened, about 4 minutes.

Using a slotted spoon, transfer the porcini to a work surface. Coarsely chop the porcini and add them to the chanterelles along with their soaking liquid, stopping before you reach the grit. Stir in the mushroom broth and the white mushrooms and simmer over moderate heat until the porcini are soft, about 4 minutes.

In a small bowl, blend the ½ tablespoon of softened butter with the flour to make a smooth paste. Stir in 1/3 cup of the ragout liquid to dissolve the paste then whisk the mixture into the ragout. Add the minced garlic, chopped thyme and the remaining 1 teaspoon of lemon juice and simmer over low heat, stirring occasionally, until the ragout is thickened and glossy, about 4 minutes. Season the mushroom ragout with salt and pepper.

To serve, place a large spoonful of the ragout down the center of crepe.  Top with a small amount of the ragout.

Make ahead:  The crepes can be made a month in advance and frozen with wax paper between each crepe.


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