Buckwheat Crepe With Button Mushrooms, Egg, Leek And Blue Cheese
By chef Gulasch
A delicate gluten-free buckwheat pancake filled with tender mushrooms, egg, leek, and distinctive blue cheese.
- 14 min
- total
- Medium
- level
6 min prep · 8 min cook
What you will need
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Buckwheat flour 30 g -
Eggs 1.5 pcs -
Champignons 30 g
-
Blue Cheese 25 g -
Leek 0.25 pcs -
Butter 0.25 tbsp
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🥞✨
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Make the batter base. Put the flour into a bowl, add the salt and egg, and mix until the egg is combined with the flour
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Thin the batter with water. Gradually pour in the water until you have a smooth pancake batter (ideally, let the batter rest in the refrigerator for about 30-60 minutes)
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Slice the mushrooms. Clean the mushrooms and slice them
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Slice the leek. Clean the leek and cut it into strips
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Cook the pancakes. Heat the butter in a pan, pour in a thin layer of batter, and fry over medium heat for about 2 minutes on one side and 1 minute on the other; repeat with the remaining batter and keep greasing the pan as you go (stir the batter occasionally)
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Bake with the filling. Return the pancake to the pan, add the mushrooms, leek, blue cheese, and egg, season with salt and pepper, and bake covered over low heat for about 3-4 minutes
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Fold and finish baking. Fold the edges over and let bake for another 1-2 minutes
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Serve the dish. Serve 🍽️✨
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