For the best texture, allow the batter to rest overnight. This allows the gluten to relax, resulting in more tender crêpes. Feel free to experiment with different types of mushrooms or add other vegetables like sautéed onions or bell peppers to the filling. If you don't have Gruyère cheese, you can substitute it with Swiss or Emmental cheese. Serve the crêpes immediately for the best flavor and texture.
Savory French Crêpes
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 40 mins
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SERVING4 People
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VIEWS12
Transport yourself to a Parisian bistro with these delicate buckwheat crêpes, boasting a savory medley of earthy mushrooms, juicy tomatoes, and vibrant spinach, all embraced by the nutty richness of Gruyère cheese. A delightful symphony of flavors and textures perfect for brunch, lunch, or a light dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol186 mg
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Fiber2 g
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Protein21 g
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Saturated Fat20 g
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Sodium370 mg
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Sugar6 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 hrs
Prepare the Crêpe Batter: In a blender, combine the eggs, milk, and 2 tablespoons of melted butter. Add the buckwheat flour, all-purpose flour, and salt. Blend until smooth. Cover and refrigerate for at least 8 hours, or preferably overnight. (8 hours)
02
Step
10 mins
Sauté the Mushroom Filling: Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the cremini and oyster mushrooms and cook, stirring occasionally, until golden brown and tender. (10 minutes)
03
Step
4 mins
Add Tomatoes and Spinach: Add the diced tomatoes and spinach to the skillet. Cook until the spinach is wilted and the tomatoes have softened slightly. (3-4 minutes). Remove from heat and set aside.
04
Step
4 mins
Cook the Crêpes: Melt 1 teaspoon of butter in a large, non-stick skillet or crêpe pan over medium heat. Once the pan is hot, pour about 1/4 cup of batter into the skillet, immediately tilting and swirling the pan to evenly distribute the batter into a thin circle. (3-4 minutes)
05
Step
0 mins
Fill and Fold: Cook until the edges of the crêpe begin to brown and the center is set. Sprinkle 1/4 of the mushroom filling down the center of the crêpe, then top with 3 tablespoons of Gruyère cheese. Fold the sides of the crêpe over the filling to form a triangle. Sprinkle the top with 1 tablespoon of Gruyère cheese.
06
Step
0 mins
Repeat: Repeat the cooking and filling process with the remaining batter and filling, adding 1 teaspoon of butter to the pan for each crêpe.
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RECIPE REVIEWS
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Please Rate
Maximo Mayert
Jun 14, 2025The recipe was easy to follow, and the crêpes turned out perfectly. I added a little garlic to the mushroom filling for extra flavor.
Samanta Stamm
Jun 3, 2025These crêpes are absolutely delicious! The buckwheat flour gives them a wonderful nutty flavor, and the mushroom filling is so savory and satisfying.
Meghan Sipes
May 31, 2025I made these for brunch, and they were a huge hit! Everyone loved the combination of flavors and textures. I will definitely be making these again.