Buckwheat Crêpes with Hummus Mushrooms Recipe
Delight in these savory Buckwheat Crêpes filled with a flavorful hummus mushroom sauté. Made with wholesome buckwheat flour and a rich mushroom mixture enhanced by garlic, shallots, soy sauce, and nutritional yeast, these crêpes bring a satisfying combination of earthy flavors and creamy texture perfect for a light lunch, brunch, or dinner.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: Makes 4 crêpes 1x
- Category: Main Course
- Method: Frying
- Cuisine: French-inspired fusion
- Diet: Vegan
Ingredients
Scale
For the Buckwheat Crêpes
- 1/2 cup buckwheat flour
- 1/4 tsp salt
- 3/4 cup water
- 1 tbsp oil (for cooking)
For the Mushroom Filling
- 1 tbsp oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 4 cups sliced mushrooms (preferably cremini)
- 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)
- Chopped green onions for garnish
Instructions
- Make the Batter: In a mixing bowl, combine buckwheat flour, salt, and water. Whisk well until smooth. Cover and let the batter rest at room temperature for at least 30 minutes to hydrate and improve texture.
- Sauté Aromatics: Heat oil in a non-stick pan over medium heat. Add minced shallot and garlic, cooking for 3-5 minutes until golden and fragrant.
- Cook Mushrooms: Add sliced mushrooms to the pan. Sauté for 5-7 minutes until softened and browned.
- Deglaze Pan: Pour in soy sauce and white wine. Simmer for about 5 minutes or until the liquid reduces by half, concentrating flavors.
- Add Seasonings and Hummus: Stir in nutritional yeast, dried rosemary, black pepper, and hummus. Cook for 1 minute more to combine. Remove from heat and cover to keep warm.
- Cook Crêpes: Heat a non-stick pan over medium-high heat. Add about 1 tablespoon oil and spread evenly with a paper towel. Pour roughly 1/2 cup batter into the pan and quickly tilt to spread thinly and evenly. Cook for 2-3 minutes until the bottom is golden brown.
- Fill Crêpes: Place half of the mushroom filling onto the center of the crêpe. Continue cooking for 1-2 minutes to warm the filling.
- Fold and Serve: Fold the edges of the crêpe over the filling to form a square pocket. Transfer to plate, garnish with chopped green onions. Repeat with remaining batter and filling. Serve immediately for best texture.
Notes
- Resting the batter ensures a tender and pliable crêpe.
- Use cremini mushrooms for a deeper umami flavor, but button mushrooms work well too.
- White wine can be substituted with vegetable broth if preferred.
- Hummus adds creaminess and richness, but plant-based cream or vegan sour cream are good alternatives.
- Crêpes are best served immediately to retain crispness; batter and filling can be refrigerated separately for up to 2 days.
- For gluten-free option ensure buckwheat flour is certified gluten-free.
Keywords: buckwheat crepes, hummus mushrooms, vegan crepes, savory crêpes, plant-based mushrooms, gluten-free crepes, easy vegan recipe
