Buckwheat Crepes with Mushrooms
Buckwheat flour is used in France, especially in Brittany, for making savory crepes. The fresh thyme or rosemary in this hearty crepe filling reinforces the woodsy taste of the mushrooms.
For the buckwheat crepes:
- 1/2 cup 1-percent-fat milk
- 1 whole egg, plus 1 egg yolk
- 1 Tbs. plus 1 tsp. canola oil
- 1/2 cup water
- 1/3 cup all-purpose flour
- 1/4 cup buckwheat flour
- 1/4 tsp. kosher salt
For the mushroom filling:
- 1 Tbs. extra-virgin olive oil
- 1 1/2 lb. cremini mushrooms, stemmed, brushed clean and caps thinly sliced
- 1/2 lb. fresh shiitake mushrooms, stemmed, brushed clean and caps thinly sliced
- 2 Tbs. minced yellow onion
- 1 tsp. minced fresh thyme or rosemary
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 tsp. minced garlic
- 2 Tbs. nonfat or light sour cream
- 2 Tbs. regular sour cream
- 2 cups arugula leaves (optional)
To make the crepe batter, in a bowl, whisk together the milk, whole egg, egg yolk, the 1 Tbs. canola oil and the water until blended. In a separate bowl, stir together the all-purpose flour, buckwheat flour and salt. Pour the wet ingredients over the dry ingredients and whisk until smooth. Pour through a fine-mesh sieve placed over a clean bowl, pressing on the contents of the sieve with the back of a spoon to dissolve any lumps of flour. Cover and refrigerate for 30 to 60 minutes before cooking the crepes.
To cook the crepes, place an 8-inch fry pan with low, sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush the pan with some of the 1 tsp. oil, coating it with only a thin film. Stir the batter well and add a scant 1/4 cup to the hot fry pan; tilt the pan so that the batter forms a thin layer on the bottom. Cook until the edges turn golden, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook for about 1 minute more. Turn out onto a plate and repeat, lightly brushing the pan with more oil if necessary. You will have 8 crepes.
To make the mushroom filling, in a large fry pan over medium high heat, warm the olive oil until it is hot enough for a piece of mushroom to sizzle upon contact. Add the mushrooms, onion, thyme, salt and a grind of pepper and stir to combine. Cover and cook over medium heat, stirring once or twice, until the mushrooms are tender, about 5 minutes. Uncover and raise the heat to medium-high. Cook, stirring, until any excess moisture is evaporated, about 1 minute. Add the garlic, reduce the heat to low and cook for 1 minute. Remove from the heat. In a small bowl, stir together the nonfat and regular sour creams, then fold into the mushroom mixture.
Spread half of each crepe with about 1/4 cup of the filling. Top with a few arugula leaves. Fold the uncovered half over the filling, then fold in half again, creating a triangle. Repeat until all the crepes are filled, then place 2 crepes on each plate and serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).