Buckwheat Crepes with Eggs, Lambsquarters, and Chanterelles
These filling and delicious Bretonnes-style crepes would be equally suitable for breakfast, lunch, or dinner!
Find buckwheat flour online, in health food stores, or in the aisle with Bob’s Red Mill products.
If you can’t find chanterelles, or they’re out of season, morels, lobster mushrooms, porcini, or store-bought cremini would work as well.
Similarly, any green could replace the lambsquarters, including stinging nettle, dandelion, pigweed, or store-bought spinach. You could use fresh greens for this recipe, but I used pre-blanched greens. To blanch, simply drop the leaves into boiling water for 1 minute, then transfer to a bowl of ice water to stop the cooking process. Wring dry, and either use now or freeze to use later.
Feel free to add cheese to this; crumbled goat cheese would be a nice touch.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Ready in24 hours (start day before)
- Yield4 large crepes
Ingredients
For the Crepes
- 1 cup buckwheat flour
- 3/4 teaspoon kosher salt
- 2 eggs
- 1 cup milk
- 1 tablespoon melted butter
For the Filling
- 1 tablespoon butter
- 6oz (160g) chanterelle mushrooms, cut into bite-sized pieces
- 2 cups blanched lambsquarters OR spinach
- 2 tablespoons chopped tarragon, parsley, or basil
- 8 eggs
- 1/2 cup milk or cream
- Kosher salt
- Black pepper
Preparation
For the Crepes (24 hours before cooking)
Combine all crepe ingredients and whisk until smooth.
Let sit for at least 1 hour, or preferably overnight in the fridge.
Whisk the batter again. Add some water if you’d like thinner crepes, or leave as-is for thicker.
Add a small amount of butter or oil to a skillet over medium-high heat.
Pour in 1/4 of the batter and swirl the skillet around so that it forms an even circle.
Cook for 1-2 minutes, then flip and cook for another 1 minute.
Set aside in a very low oven while you make the rest of the crepes and the filling.
For the Filling
Add the butter to a skillet over medium-high heat.
Add the mushrooms and cook for 3 minutes.
Add the lambsquarters and half of the tarragon and cook for another 2 minutes.
Beat the eggs and milk/cream together in a bowl.
Pour over the mushrooms and greens and reduce heat to medium-low.
Season with a pinch of salt, pepper, and the remainder of the tarragon.
Stir the eggs to scramble, and cook until just done.
Lay a buckwheat crepe onto a plate. Transfer 1/4 of the filling onto the crepe (add the cheese now if using), then fold it over.
Serve immediately. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
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