Breakfast
Buckwheat Mushroom & Spinach Crepes
Thin earthy buckwheat crepes fold around sauteed mushrooms, wilted spinach, and a little goat cheese for a savory breakfast or brunch.
Inspired by French-inspired savory buckwheat crepes
Prep
15 min + 20 min rest
Cook
30 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 11 ingredients
- • 1 cup buckwheat flour
- • 1 cup milk
- • 1/2 cup water
- • 2 large eggs
- • 1/4 teaspoon kosher salt
- • 2 tablespoons olive oil, divided
- • 12 ounces mushrooms, sliced
- • 4 cups baby spinach
- • 1 garlic clove, minced
- • 3 ounces soft goat cheese
- • 1/4 teaspoon black pepper
View ingredient-by-ingredient match
- 1 cup buckwheat flourMissing
- 1 cup milkMissing
- 1/2 cup waterMissing
- 2 large eggsMissing
- 1/4 teaspoon kosher saltMissing
- 2 tablespoons olive oil, dividedMissing
- 12 ounces mushrooms, slicedMissing
- 4 cups baby spinachMissing
- 1 garlic clove, mincedMissing
- 3 ounces soft goat cheeseMissing
- 1/4 teaspoon black pepperMissing
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Method
Recipe notes
Buckwheat batter is more delicate than a wheat-flour pancake batter, so use a reliable nonstick pan and a thin flexible spatula. The twenty-minute rest is included in prep metadata rather than hidden. This version contains milk and eggs; it is a savory breakfast rather than a sweet dessert crepe.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked crepes and vegetable filling separately within two hours and use within 2–3 days. Reheat crepes gently covered and warm filling until hot throughout before adding cheese and assembling.
Make-ahead tips
Cook unfilled crepes one day ahead and stack with small parchment pieces between them. Refrigerate covered, then warm gently while sauteing fresh mushrooms and spinach for the filling.
What to serve with it
- - Sliced ripe tomatoes
- - A small fruit bowl
- - A crisp green salad
Equipment needed
- - Reliable nonstick crepe skillet
- - Thin flexible spatula
- - Mixing bowl and whisk
Difficulty explained
Making thin crepes needs a little practice with pan tilting and careful turning; the vegetable filling is a straightforward quick saute.
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Nutrition facts
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Alternatives
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Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Lactose-free milk
Use the same amount of lactose-free dairy milk.
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Pitfalls to Watch Out For
- Pouring a thick pancake-sized layer makes the crepes hard to fold and changes their intended texture.
- Turning before the top sets tears the delicate buckwheat batter; wait until the edges lift.
- Adding wet mushroom filling makes the crepe soggy, so let released vegetable liquid evaporate first.
Nutrition Context
- Buckwheat supplies the crepe's grain base, while eggs, milk, and goat cheese contribute protein and fat.
- The estimate assumes eight crepes divided into four two-crepe servings and includes the measured oil used for batter and filling.
FAQ
Is buckwheat the same as wheat?
No. Use flour labeled buckwheat for this flavor and batter; check the product label if gluten avoidance is important.
Why rest the batter?
It gives the flour time to absorb liquid so the crepes cook more evenly and are easier to turn.
Can I skip the goat cheese?
Yes. The filling will be less creamy and the nutrition estimate lower; the batter still contains milk and eggs.
What if the first crepe sticks?
Check the pan coating and heat. A thin wipe of additional oil may help, but count any extra oil beyond the recipe.
Can I freeze plain crepes?
Yes. Separate cooled crepes with parchment, wrap well, and freeze up to two months before thawing and warming gently.
What sides pair best with this dish?
Good pairings include Sliced ripe tomatoes; A small fruit bowl; A crisp green salad. Choose one or two based on how substantial you want the meal to be.