Recipes Buckwheat Crêpes with Wild Mushrooms and Gruyère Be the first to rate & review! These crêpes make a great vegetarian meal when served with a lightly dressed green salad. Slideshow: More Vegetarian Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on January 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 40 mins Yield: 8 crêpes Ingredients 3/4 cup buckwheat flour 2 large eggs, beaten 1 1/3 cups milk 1 tablespoon extra-virgin olive oil, plus more for brushing 2 medium shallots, thinly sliced 16 ounces mixed wild mushrooms, thinly sliced Sea salt 2 large garlic cloves, minced 1/4 cup white wine 2 cups coarsely grated Gruyère cheese Directions In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes. Meanwhile, in a large nonstick skillet, heat the 1 tablespoon of oil. Add the shallots and cook over moderately high heat until soft, about 2 minutes. Add the mushrooms, season with salt and cook until tender, about 4 minutes. Add the garlic and cook 1 minute longer. Add the wine, scraping up any browned bits from the bottom of the skillet and cook until the liquid has evaporated, about 2 minutes. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Sprinkle the crêpe with 1/4 cup of cheese followed by 1/4 cup of the mushrooms. Fold the bottom flaps of the crêpe to form a cone. Slide the crêpe onto a serving platter. Repeat with the remaining batter, brushing the pan with oil as needed. Serve the crêpes immediately. Rate it Print