Total time · 55 min
Buckwheat Crêpes Stuffed with Mushrooms and Cheddar
A Quebec-style buckwheat crêpes stuffed with mushrooms and cheddar that highlights Buckwheat flour and Water.
- Prep
- 43 min
- Cook
- 12 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~262 kcal per serving partial estimate
- Ingredient value
- ~$9.51 partial estimate; 8 of 10 ingredients estimated
Ingredients
- 250 g Buckwheat flour
- 2 cup Water
- 1 piece Egg
- 400 g Mushrooms
- 150 g Cheddar (grated)
- 100 ml Sour cream
- 1 piece Onion
- 30 g Butter
- to taste Salt
- to taste Pepper
Directions
- 19 min
Whisk together the buckwheat flour, water, egg and salt, then let the batter rest.
- 10 min
Slice the mushrooms and onion, then sauté them in butter until the mushroom liquid has evaporated.
- 12 min
Cook the crêpes in a buttered crêpe pan, on both sides, until well golden.
- 8 min
Fill each crêpe with mushrooms and cheddar, fold it and return it to the heat to melt the cheese.
- 6 min
Serve the crêpes with the sour cream.