Quick facts on buckwheat: It’s not a grain, nor is it related to wheat – it’s actually a member of the rhubarb family; it’s gluten-free and it has a very distinct nutty flavour… and it’s delicious.
- 1 cup buckwheat flour
- 1/4 tsp salt
- 1 egg
- 1 1/2 cup water
- 1 tbsp canola oil
- 1 tbsp olive oil
- 1 onion, minced
- 1 tsp dried thyme
- 3 large portobello mushrooms, diced
- 1/4 cup aged balsamic vinegar
- Salt & pepper, to taste
- Ricotta cheese
- Chopped parsley
Wait a few seconds and turn the crêpe when the edges begin to curl. Cook it briefly on the second side.
Repeat until you’ve used all the batter, stacking the crêpes on a plate as you go and covering them to keep warm. Depending on the size of your skillet, the recipe will yield 6-8 crêpes.
For the balsamic mushrooms: In a large skillet, heat olive oil over medium heat and sauté the onion for a few minutes, until it begins to brown.
Add the thyme, mushrooms, salt & pepper to taste, and cook for 5 minutes.
For serving: Top each buckwheat crêpe with ricotta cheese, some of the balsamic mushroom mixture and chopped parsley. Roll away and devour.
Serves approximately 4, at 2 crêpes per serving. Recipe adapted from Susan Jane Cheney.
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