Buckwheat Crêpes with Bacon, Mushrooms and Spinach


Fashion. Wine. Food. The French are known for good taste and it reflects across so many aspects of life.

Buckwheat Crepes w Pancetta, Mushrooms and Spinach | EmmaEats

We’ve travelled to France, both on our own and with Emma, and we all long to return. Whether it’s the lingering drives through the countryside, inviting wine cellars in Chablis, Beaune and Epernay, and the never-ending and storybook-like landmarks of Paris — we find ourselves smitten.

One common thread wherever we travel in France is the incredible food. And access to this incredible food doesn’t necessarily mean frequenting exclusive Michelin-starred restaurants (although I suppose that wouldn’t hurt!). On one of our trips, G and I discovered French fast food and it seemed so chic and sophisticated in comparison to our “street meat”.

Warm buckwheat crêpes filled with savoury delectables.

We enjoyed them so much that on a return trip, this time with Emma, we felt we needed to introduce her to them. As we sat in the sunshine at the Jardin du Luxembourg, she quickly devoured her crêpe with such intensity that neither G nor I managed to have much more than a bite each. Clearly, these were so good that we had to learn to make them at home too.

As it turns out, buckwheat crêpes are very easy to make. They come together quickly and can be made ahead. Once the crêpes are made, the number of combinations for fillings are endless. There are also numerous benefits of buckwheat flour: it is high fibre, high protein and filled with vitamins and minerals.. If that isn’t enough, buckwheat is also good substitute for those sensitive to gluten.

So transport yourself to France – well, at least your dining table for now – and enjoy some of the glorious food it has to offer!

[Gluten-Free] Buckwheat Crêpes with Bacon, Spinach and Mushrooms

(makes 4-6 crêpes)

  • 1 cup rice milk
  • 4 large eggs, beaten
  • 1 cup buckwheat flour
  • 1/8 tsp ground black pepper
  • pinch of kosher salt
  • 1 tsp olive oil
  • 1/2 cup coarsely chopped bacon
  • 1/2 medium spanish onion, chopped
  • 8-10 cremini mushrooms, sliced
  • 3 cups fresh baby spinach, torn into pieces
  • 4 tbsp shredded pecorino romano (optional)

In a medium bowl, whisk together the milk, eggs, flour, salt and pepper until batter is smooth and there are no more streaks of dry flour visible. Cover the bowl with plastic wrap and refrigerate for 2 hours or up to overnight.

About 15-20 minutes before making the crêpes, remove the batter from the refrigerator. Warm the oil in a pan on medium-high heat (no need for a crêpe pan here; any seasoned pan will do just fine). Tilt the pan and pour a half ladle of batter into it, turning the pan until the batter forms a thin round crêpe. Flip the crêpe when the edges are just starting to pull away from the bottom of the pan (1-2 min). Continue to cook the crêpe and remove it from pan when the edges begin to lift away from the bottom of the pan. Repeat with the remaining batter and keep the crêpes loosely covered on a large flat plate until they are ready to be served. If you’re making them ahead, let them cool and then seal in an airtight container and refrigerate. Warm them slightly before filling and serving.

Once the crêpes are ready, use the warm pan to fry the bacon, onions and mushrooms until the bacon is golden, the onions are softened and the mushrooms are cooked. Next stir in the baby spinach leaves and let them warm slightly until they wilt. Remove from heat.

Spoon some of the bacon mixture into the centre of a prepared crêpe and sprinkle some cheese over it. Either roll the crêpe into a cylinder or fold the corners into the centre to form a square and serve. Repeat with the remaining filling and crêpes.

Tips and Suggestions:

  • If possible, let the batter rest before making the crêpes. Although you can make them immediately after mixing the batter, letting the batter rest overnight gives a dramatic difference in flavour.
  • Looking to make sweet-filled crêpes? Leave out the black pepper and fill the prepared crêpes with your desired fillings.
  • Don’t have any sensitivities to cow’s milk? Then use skim milk in place of the rice milk and gruyere cheese in place of the pecorino romano.

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4 comments

  1. mushroomscanada

    These look absolutely amazing! Since I won’t be travelling to France anytime soon, I’ll have to enjoy these in my kitchen. Thanks for sharing!

    -Shannon

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