Gluten-Free Buckwheat Crepes with Mushrooms and Asparagus
Gluten-Free Buckwheat Crepes with Mushrooms and Asparagus
Ingredients
- ¾ cup (115 g) buckwheat flour
- 1 ½ tsp sugar
- ¼ tsp salt
- 1 ¼ cups (310 ml) water
- 1 egg
- Butter, for cooking
- 3 tbsp (45 ml) water
- ½ lb (225 g) large green asparagus, trimmed and thinly sliced on an angle
- ½ lb (225 g) white mushrooms, thinly sliced
- 3 tbsp butter
- ½ cup (50 g) sharp cheddar cheese shavings
- 4 eggs
Instructions
- In a bowl, whisk together all of the ingredients, except for the butter, until smooth. Cover and let sit for 30 minutes.
- Heat a 10 ½-inch (26 cm) crepe pan over high heat. Once the pan is hot, brush with butter.
- For each crepe, pour one-quarter (about ½ cup/125 ml) of the batter in the centre of the pan. Tilt the pan from side to side to spread the batter evenly to cover the bottom of the pan. Once bubbles form on the surface and the edges easily come away from the sides of the pan, turn the crepe over using a spatula. Cook for 30 seconds or until lightly browned. Remove the crepe from the pan and transfer to a plate. Keep warm in a 200°F (95°C) oven while you cook the remaining crepes.
Gluten-Free Buckwheat Crepes with Mushrooms and Asparagus