Introduction

Buckwheat crêpes filled with a savory hummus mushroom mixture make a delicious, gluten-free meal that’s both comforting and unique. The earthy flavors of cremini mushrooms combined with a creamy hummus sauce create a satisfying filling wrapped in tender, nutty crêpes. Perfect for brunch or a light dinner!

A white plate with a thin, folded crepe made of brown, bubbly textured batter. The crepe is folded into four parts, revealing a creamy mushroom filling in the center with sliced mushrooms in a light brown sauce sprinkled with small chopped green herbs. To the left side of the crepe, there is a small bunch of fresh green leafy arugula and to the right, a few leaves of cilantro. A silver fork rests on the bottom right edge of the crepe, lifting a small piece. The plate sits on a white marbled surface with a small bowl of chopped green onions nearby and an orange textured napkin to the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup buckwheat flour

1/4 tsp salt

3/4 cup water

1 tbsp oil

1 shallot, minced

2 cloves garlic, minced

4 cups sliced mushrooms (cremini recommended)

1 tbsp soy sauce

1/4 cup white wine

1 tbsp nutritional yeast

1/4 tsp dried rosemary

1/8 tsp ground black pepper

2 tbsp hummus (or plant-based cream)

Instructions

Step 1: Make the batter. In a mixing bowl, whisk together buckwheat flour, salt, and water until smooth. Cover and let it rest at room temperature for at least 30 minutes to hydrate the flour.

Step 2: Prepare the mushroom filling. Heat oil in a non-stick pan over medium heat. Add minced shallot and garlic, and sauté for 3-5 minutes until golden.

Step 3: Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release moisture and begin to brown.

Step 4: Pour in the soy sauce and white wine, then simmer for about 5 minutes until the liquid reduces by half.

Step 5: Stir in nutritional yeast, dried rosemary, ground black pepper, and hummus. Coat the mushrooms evenly and cook for another minute. Remove from heat and keep covered to stay warm.

Step 6: Cook the crêpes. Heat a non-stick pan over medium-high heat. Add about one tablespoon of oil and spread it evenly with a paper towel. Pour 1/2 cup of batter into the pan and tilt to spread thinly and evenly.

Step 7: Cook each crêpe for 2-3 minutes until the bottom is golden brown.

Step 8: Spoon half the mushroom filling into the center of the crêpe. Cook for another 1-2 minutes to warm the filling through.

Step 9: Fold the edges of the crêpe over the filling to create a square pocket. Transfer to a plate and garnish with chopped green onions if desired.

Step 10: Repeat with remaining batter and filling. Serve the crêpes immediately for the best texture.

Tips & Variations

For a gluten-free version, ensure your buckwheat flour is certified gluten-free.

Substitute plant-based cream for hummus if you prefer a milder filling.

Add fresh herbs like thyme or parsley to the mushroom filling for extra aroma.

Use a splash of lemon juice or vinegar in the mushroom filling for brightness.

FAQs

Can I use other types of flour for the crêpes?

Yes, you can substitute buckwheat flour with all-purpose flour or a gluten-free blend, but the flavor and texture will change. Buckwheat gives a unique nutty taste and works best for this recipe.

Is it necessary to let the batter rest?

Resting the batter allows the flour to fully hydrate, resulting in more tender crêpes that are less likely to tear. A rest of at least 30 minutes is recommended for best results.