Buckwheat Crêpes with Balsamic Mushrooms & Ricotta

Gluten-Free, Main dishes

Buckwheat Crêpes with Balsamic Mushrooms & Ricotta

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.

When I was growing up, my mom used to make buckwheat crêpes (galettes de sarrasin) at least once a week. It was one of my favourite meals because it was like a blank canvas. If I fancied something sweet, I ate it with fruit compote or just maple syrup. For a savoury meal, I topped it with cheese. Sometimes I’d put cheese and maple syrup. Oh, that was the best.
And you, how do you like your buckwheat crêpes?

Buckwheat Crêpes with Balsamic Mushrooms & Ricotta

  • 1 cup buckwheat flour
  • 1/4 tsp salt
  • 1 egg
  • 1 1/2 cup water
  • 1 tbsp olive oil
Balsamic Mushrooms:
  • 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
For serving:
  • Ricotta cheese
  • Chopped parsley
For the crêpes: Whisk the ingredients together to form a smooth batter. Set aside for 30 minutes.
Heat a crêpe pan or a skillet over medium heat and grease it lightly. Add some batter while moving the pan to ensure it is thinly covered.

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.

Add the balsamic vinegar and cook for several minutes until the juices have almost evaporated and you are left with a sticky mushroom mixture.

For serving: Top each buckwheat crêpe with ricotta cheese, some of the balsamic mushroom mixture and chopped parsley. Roll away and devour.

Buckwheat Crêpes with Balsamic Mushrooms & Ricotta
Buckwheat Crêpes with Balsamic Mushrooms & Ricotta

Serves approximately 4, at 2 crêpes per serving. Recipe adapted from Susan Jane Cheney.

You might also like: Banana-Buckwheat Pancakes

One thought

  1. Anonymous

    April 9, 2013

    wow…looks very delicio